Recipe of Super Quick Homemade Foolproof Oyako Don with Creamy Eggs

Hey everyone, it's me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, How to Prepare Award-winning Foolproof Oyako Don with Creamy Eggs. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Foolproof Oyako Don with Creamy Eggs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Foolproof Oyako Don with Creamy Eggs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Foolproof Oyako Don with Creamy Eggs is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can cook Foolproof Oyako Don with Creamy Eggs using 5 ingredients and 8 steps. Here is how you cook that.

I've been making this oyakodon for a while now. -Although the instructions says to use 1 1/2 medium egg, you can use 2 if you're using small eggs. -I've listed the mentsuyu since it's easier to use. When making the seasoning from scratch, please use dashi, sake, mirin, soy sauce, and sugar. Recipe by Yuuyuu0221

Ingredients and spices that need to be Take to make Foolproof Oyako Don with Creamy Eggs:

1. 1 Chicken thigh
2. 6 medium egg
3. 1 Onion
4. 400 ml Mentsuyu
5. 1/2 bunch Mitsuba

Instructions to make to make Foolproof Oyako Don with Creamy Eggs

1. Chop up the chicken into bite-sized pieces. Thinly slice the onion. Coarsely chop the mitsuba. Dilute the menstuyu until it reaches your desired saltiness.
2. Bring to boil the mentsuyu and 2 teaspoons sugar (unlisted). Add the chicken and onion and cook briefly until the chicken is cooked.
3. Transfer the mixed ingredients from Step 2 into a small pan about the size for 1 oyakodon serving. Pour 1 beaten egg over the pan.
4. Cover the pan. After the egg has slightly hardened, pour in the remaining 1/2 egg, then scatter the mitsuba. Cover the pan and turn the heat off immediately.
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