Somi Tsuyu Soup Base Recipes RECIPE
Oyakodon Chicken & Egg Rice Bowl
Ingredients (1 serving)
- Cooked rice200 g
- Chicken thigh, sliced40 g
- Onion, thinly sliced1/4 onion
- Eggs, beaten2
- Somi Tsuyu Soup Base1 Tbsp (15 ml)
- Water4 Tbsp
- Mitsuba or green onionOptional
Instructions
- Slice the chicken diagonally and thinly slice the onion.
- Add Somi Tsuyu and water to a small pan and bring to a simmer. Add chicken and onion and cook through.
- Lower the heat and pour in about two-thirds of the beaten egg. Cover for about 1 minute. Add the remaining egg, cover for about 10 seconds, then turn off the heat and let the residual heat finish the egg softly.
- Place rice in a bowl, top with the chicken and egg mixture, and garnish with mitsuba or green onion if desired.
Cooking Point / Tips
Create Your Own Rice Bowl Favorites.
Once you master the technique of finishing ingredients with beaten egg, you can easily turn many dishes into delicious Japanese-style rice bowls.
e.g.) Leftover Sukiyaki / Tempura / Grilled Eel (Unagi) / Tonkatsu (Japanese Pork Cutlet) / Grilled Beef (Yakiniku) / Stir-Fried Vegetables
