| food | Food type | Main Ingredients | Take time | Serve |
| Japan | Rice and flour | chicken | 25 minutes | 1 place |
ingredient
- 150 grams of Japanese rice, Aero brand, cooked
- 4 pieces of teriyaki chicken
- 40 grams sliced onion
- 1 sheet kombu seaweed
- 1 tbsp dried fish sauce
- 3 tablespoons water
- 2 grams chopped green onions
Preparation
- Put the dried fish sauce in a pan, add water, kelp, sliced onion and bring to a boil.
- Add the teriyaki chicken, cover and boil for 1 minute.
- Add beaten eggs (do not make it smooth) and pour into the pot (do not stir). Cover and continue to boil for 15 seconds.
- Scoop cooked Japanese rice into a bowl, top with prepared oyako, sprinkle with seaweed strips and chopped green onions, and serve.
