Aha Bujang's Oyakodon
A moist Japanese-style chicken rice bowl that brings out deep umami with tender chicken thigh, tuna extract, and Hondashi.
Ingredients needed 1 servings
Recipe
Cooking tips
- Removing the chicken skin before cooking makes it less greasy and gives a much cleaner, more tender texture.
- Do not over-beat the egg; leaving the white and yolk slightly separated improves both the appearance and texture.
- Covering the pan and turning off the heat allows the residual heat to gently cook the egg, keeping it soft and moist instead of dry.
Recommended for
- Those who want to easily make a tender, moist Japanese rice bowl at home.
- Those who enjoy the harmony of sweet-salty seasoning and soft-set eggs.
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