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Oyakodon (rice with chicken and leek omelette)

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Rate this recipe 3.4/5 (117 Votes)

Details

servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 20mins
Cost Budget Friendly

Preparation

Step 1

Cook the rice your usual way. 300g rice + 450g water.

Step 2

Oyakodon (rice with chicken and leek omelette) - Step 2

Mince the onion, leek, bone the chicken legs and cut into small pieces 2 cm thick maximum.

Step 3

Oyakodon (rice with chicken and leek omelette) - Step 3

In a pan add the dashi, sugar, soya sauce. Bring to a boil and poach the chicken for 5 minutes.

Step 4

Oyakodon (rice with chicken and leek omelette) - Step 4

Add the chopped onion and leek. Cook for 1 minute.

Step 5

Oyakodon (rice with chicken and leek omelette) - Step 5

The "omelette":
Mix the whole eggs in a bowl, but without frothing them. Pour into the frying pan in a steady stream, trying to cover the entire pan. Cook to taste. The ideal is to make an egg which is a little runny and soft.

Step 6

Oyakodon (rice with chicken and leek omelette) - Step 6

Put some rice in each bowl and add a portion of "omelette" on top.

Enjoy warm.

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