Modu Recipe
Modu Recipe

Jung Ho-gyun's Chicken Rice Bowl Using Leftover Soy-Marinated Egg Sauce

A Japanese-style chicken rice bowl made by reducing leftover soy-marinated egg sauce and topping it with crispy pan-fried chicken thigh skin

25 minRice bowlsDifficulty Normal

Ingredients needed 2 servings

Recipe

Cooking tips

  • For food safety, always bring stored soy-marinated egg sauce to a rolling boil before using.
  • When cooking the chicken, do not flip it; press it with a heavy pot or plate over low heat to achieve maximum skin crispiness.
  • Adding a few slices of cold onion (with the spicy bite removed) on top of the finished chicken helps cut the richness and enhances the flavor.

Recommended for

  • Those who don't want to waste leftover soy-marinated egg sauce and want to repurpose it usefully.
  • Those craving a Japanese-style chicken donburi or oyakodon with crispy chicken skin texture.

Shop ingredients on Coupang(Ad)

chicken thighleftover soy-marinated egg sauceonionlarge green onioneggseasoned seaweed

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