Serves 2 people
1 ½ tbsp soy sauce
1 ½ tbsp water
1 ½ tbsp mirin
1 ½ tbsp sugar
1 tbsp oil
½ yellow onion (sliced)
2 pcs boneless chicken thigh (cut into bite size)
90 g kimchi
salt to taste
pepper to taste
2 eggs (beaten)
200 g cooked rice
1 stalk spring onion (chopped)
1 tsp sesame seeds

Recipe Courtesy of
Asian Food Network

Kimchi Oyakodon

Oyakodon is a popular Japanese one-bowl meal consisting of a bed of rice topped with chicken and egg –hence the name “oyako”, meaning “parent and child”. In this Kimchi Oyakodon recipe, the traditional one-bowl chicken on rice is spiced up with quintessentially Korean sour pickled vegetables, which gives your dish the signature pungently sweet aroma of Kimchi, along with its vibrant red hue. It’s ideal for those who want a bit of heat in their lunch or dinner without sweating a bucket!

Difficulty: Easy

Preparation: 20 min
Cook: 15 min
Clean up: 10 min

Steps: 3 steps
14 Ingredients

Difficulty: Easy
Steps: 3 steps
14 Ingredients

Preparation: 20 min
Cook: 15 min
Clean up: 10 min

Instructions

Make soy sauce mixture
- In a bowl, combine soy sauce, water, mirin and sugar
- Set aside

Stir-fry chicken
- Heat up a pan with oil.
- Add onions and fry till fragrant.
- Add chicken and continue to fry.
- Add kimchi and fry to combine well. Season with salt and pepper to taste.

Add egg mixture
- Pour soy sauce mixture into the pan, bring it up to a boil.
- Lower the heat, then pour the eggs into the pan. Do not overcook the eggs. (Turn off the heat when the mixture is 70% cooked)

Plate and Serve!

Slide the oyakodon on the rice and garnish with chopped spring onions and sesame seeds. Serve hot.

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Name: Kimchi Oyakodon
Prep time: P0Y0M0D0H20M0S
Cook time: P0Y0M0D0H15M0S
Total time: P0Y0M0D0H35M0S
Yield: Serves 2 people
Cuisine: Asian
Ingredients: 1 ½ tbsp soy sauce; 1 ½ tbsp water; 1 ½ tbsp mirin; 1 ½ tbsp sugar; 1 tbsp oil; ½ yellow onion (sliced); 2 pcs boneless chicken thigh (cut into bite size); 90 g kimchi; salt to taste; pepper to taste; 2 eggs (beaten); 200 g cooked rice; 1 stalk spring onion (chopped); 1 tsp sesame seeds