Oyakodon is a popular Japanese that takes a bit of preparation but the results are well worth it. With great portions that are sure to fill you up after a long day of being out and about, it’s a great meal to cap off the day!
Chicken Oyakodon
Ingredients
½ kg skinless chicken thigh fillet, cut into 1 inch pieces
½ tbsp Maggi Magic Sarap
1 tbsp sake
1 pc sliced white onions
4 pcs eggs, beaten
¼ cup diagonally chopped leeks
kombu kelp
egg yolk
cooked rice
Seasoning
½ tbsp Maggi Savor Classic
1 tbsp Maggi Oyster Sauce
½ cup dashi stock
2 tbsp mirin
2 tsp sugar
⅛ cup soy sauce
Procedure
Mix the chicken with Magic Sarap and sake, set aside.
Combine the seasoning ingredients.
In a pan, add onions and seasoning. Bring to a simmer then add the chicken pieces. Cook for 5 minutes and flip the chicken.
Add about ⅔ of the beaten eggs making sure not to pour into the edges (to avoid overcooked eggs. Cook until the eggs are almost set then add remaining eggs and leeks. Cook for a minute covered then serve with warm rice. Makes 6 servings.
