How to Make Oyakodon | Chicken & Egg Rice Bowl | Recipe | Japanese Home Cooking


Leave a Reply
  1. Thanks for sharing, whenever I am bored, by watching your cooking videos, I feel happy 😊 and I am very enjoying, thanks for you cook, keep video coming in😊👌

  2. Liked the slightly pan-fried chicken n onions before stock is added.That adds more umami flavour rather than without.Thanks for showing.Sure has better flavour than original😁

  3. I need to try this again with chicken. I used tofu (because it was cheap and I never had tofu before and thought why not) and the texture was just not right. It was a lot better after I got through the egg and tofu though, especially after re-upping the nori and green onion.

Leave a Reply

Your email address will not be published. Required fields are marked *