One Dish

Cooking With Idols

2013.03.01 : Teriteri oyakodon

Oyakodon is always really good for cold days, or when I’m sick, or both, and this is a great variation on it with basically teriyaki over it (which may not be the thing you want when your stomach is staging a revolution against you, but if you have a cold or just generally have the ick, it’s great).

Sakamoto Masayuki’s Teri Teri Oyakodon
Recipe type: Main
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • Chicken thighs - 1lb
  • 14oz rice
  • Japanese parsley (cut into 1cm long pieces) - ½ bundle
  • Grilled seaweed (yakinori) - ½ sheet
  • Rice vinegar (mirin) - 2tbsp
  • Sake - 2tbsp
  • Soy sauce - 1tbsp
  • Balsamic vinegar - 1tbsp
  • Honey - ½tbsp
  • 3 eggs
  • Milk - 3tbsp
  • Salt - appropriate amount (to taste?)
  • Butter - 2tbsp
  1. Put ½tbsp cooking oil (canola) in pan, and with bite-sized cuts of chicken, drop them in the pan
  2. Mix the rice vinegar, soy sauce, balsamic vinegar, and honey
  3. Fry the chicken in the mixture
  4. Mix the chopped parsley with the rice and seaweed (chopped)
  5. In a separate bowl, mix the eggs, milk, and salt
  6. In a separate frying pan, melt the butter, add the egg mixture, and scramble until half-cooked
  7. Place the eggs on top of the rice, and the chicken on top of the eggs.


2013main dishoyakodonteriyaki

tokaikko • November 26, 2014

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