Modu Recipes

Ttukdak Hyung's Mart Chicken Oyakodon

An ultra-simple rice bowl dish made by covering leftover mart chicken (bought on sale) with a sweet and savory onion sauce and moist eggs, then simmering it all together.

🙋 Recommended for

  • ⭐ Those who bought a large amount of mart clearance chicken and want to recycle it into a proper dish without getting tired of it.
  • ⭐ Those who want to quickly make an impressive rice bowl using leftover delivery chicken or cold chicken.
  • ⭐ Those who want to enjoy a savory, sweet, and mildly salty Japanese-style dish with minimal cost and short cooking time.

Ingredients needed 🛒1 servings

  • Leftover mart chicken meat, appropriate amount
  • 1/2 onion
  • Water, a little
  • Tsuyu, a little
  • Soy sauce, a little
  • Sugar, a little
  • 1-2 eggs
  • Chopped green onions (or scallions), a little
  • 1 bowl of rice

Recipe 🍳

  1. Debone the mart chicken completely, then tear the meat into bite-sized pieces along the grain.
  2. In a dry pan, add the shredded chicken and sliced onion. Stir-fry until the onion becomes translucent.
  3. Once the onion is translucent, add water, tsuyu, soy sauce, and sugar in the specified amounts. Lightly mix and simmer until the seasoning is well absorbed into the chicken.
  4. In a bowl, roughly beat the eggs so that the whites and yolks are combined. Pour the egg mixture evenly in a circular motion over the pan.
  5. Cook over low heat until the eggs reach your desired doneness (recommended: soft-set).
  6. Finally, sprinkle chopped green onions or scallions evenly on top. Slide the entire mixture onto a bowl of warm rice to serve.
  1. In a pan, add the deboned chicken meat and sliced onion, and stir-fry until the onion is translucent.
  2. Add water, tsuyu, soy sauce, and sugar, lightly simmer, then pour in the beaten eggs and cook.
  3. Sprinkle with green onions or scallions, then slide the entire mixture onto warm rice to enjoy.

Cooking tips 💡

  • The heavy chicken smell or greasy odor of cold mart chicken is cleanly evaporated as the sweet onion and soy sauce simmer together.
  • Rather than cooking the eggs until completely firm, aim for a soft-set consistency where the yolks remain moist, so they blend smoothly with the rice.
  • Since the chicken already has a strong savory saltiness, slightly reduce the amount of soy sauce in the sauce to balance the flavors.

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