Usuba
Oyakodon
A Japanese dish made with chicken fillet, onions, and a fluffy egg omelet served over a bed of rice. The meat is stewed in sweet soy sauce, then topped with a delicate omelet cooked right in the pan. Served hot with fresh herbs.
- Total
- 30 min
- Standard serving
- 422.9 g
Ingredients
Total 7
Instructions
- 1
Step 1
Peel the onion and cut it into thin half-rings. Heat the pan over medium heat and pour in the soy sauce.
- 2
Step 2
When the soy sauce comes to a boil, add the onion half-rings and sprinkle with sugar. Cook for 2–3 minutes, stirring occasionally.
- 3
Step 3
Cut the chicken fillet into small pieces. Don't mince it too finely — the meat should remain juicy and firm.
- 4
Step 4
Place the chicken in the pan and mix with the sauce. When the meat turns white on one side, flip the slices and simmer for another 2 minutes. The fillet cooks for 3–4 minutes.
- 5
Step 5
In a separate bowl, quickly beat the eggs with a fork or whisk until smooth. Do not add salt — soy sauce is already salty enough.
- 6
Step 6
Pour the egg mixture onto the pan, evenly covering the meat. Cover with a lid and cook for 3–4 minutes, without stirring, until the eggs set.
- 7
Step 7
Chop the green onions. Arrange the warm steamed rice on a plate in a mound.
- 8
Step 8
Carefully place the omelet on the rice. Divide it with a spatula into triangular segments. Sprinkle with green onions and serve hot.
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