Ingredients (1 Servings)


Chicken Thighs (75g)

Onion (35g)

Egg (1pc)

Japanese Steamed Rice (200g)

Water (2½ Tbsp)

Yamamori Tsuyu (Soba & Udon) 



  • Cut the onion into thinly slices and chop the green onion. Lightly beat the egg in
    a small bowl. Set aside.
  • Remove the excess skin and fat from the chicken thighs, pierce a few times with a fork.
    Slice the chicken diagonally and cut into 2.5 cm pieces
  • Heat a oyakodon pan (if you don’t have this pan, you can use normal frying pan) over
    medium high heat and add 2 ½ tablespoons of water and 2 ½ tablespoons of
    Yamamori Tsuyu.
  • Add the onion in a single layer and place the chicken on top. Cover and bring to a boil.
  • After chicken and onion are cooked, pour half of the beaten egg from the circular edge
    of the pan. When the egg almost set pour the remaining beaten egg. Cook the egg to
    your desired firmness. Turn off the heat and transfer to Donburi bowl top on
    steamed rice.


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