| food | Food type | Main Ingredients | Take time | Serve |
| Japan | rice | chicken | 30 minutes | 1 place |
ingredient
- 750 ml. plain water
- Mother Sauce (2,750 ml) 1 serving 55 ml = 50 servings
- 1,000 ml aro concentrated dried fish stock
- 1,000 ml aro mirin
- 500 ml aro cooking sake
- 250 ml aro soy sauce
- Ingredients for making Oyakodon
- 150 grams aro frozen chicken thigh meat
- 55 ml. Stir-fried rice sauce
- 55 ml. plain water
- 20 grams of onion
- 1 egg
- 1 gram of seaweed
- 1 gram of spring onion
- 200 grams of cooked Japanese rice
- Another easy way to make Oyakodon
- 100 grams of Japanese rice Sasanishikiero 5kg.X1
- 15 grams of pomegranate, 1 liter of soybean oil
- 1 gram Taberu seaweed, topping type
- Japanese rice cooking recipe
- 500 grams of aro Japanese rice, Sasanishiki variety
- 150 grams PRO-B FZ Japanese seasoned sliced chicken 500G
- 20 grams of onions, peeled, 1 kilogram
- 1 ARO chicken egg, size 0, pack of 10 eggs
- 55 ml. plain water
Preparation
- Heat a pan with oil. When hot, add the sliced chicken and stir-fry.
- When the chicken is half cooked, add the sauce and water, then the onions.
- Boil until the onions are cooked.
- Gradually add the eggs, cook over low heat and cover until the eggs are cooked.
- Sprinkle with spring onions
- Served on Japanese rice
