How to make delicious Oyakodon (Japanese chicken and egg rice bowl). Step-by-step guide.

👍👌👏

This is the one I've been looking I've tasted in a Japanese resto that I would like to.make.ty for. This channel

🤗🌷cela donne envie….

Oct. 10. 2023 : Made this for dinner tonight. Scrumptious! 😋

Looks 😋 delicious

What can I use instead of sake and mirin

Precised cooking of Oyakodon, thanks for sharing your video

I made this tonight and man was so good, happened by this by total accident and glad i did!

❤❤❤

Thank you.

Love your videos, they are so informative!

My favorite japanese food

Looks so very good! You are a great and patient teacher, I admire that! Great video. Thank you

I love your japanese cooking, Sir. Hope tpo watch more of your recipes.

Yummy 😋

Oh my very good video, ❤ with easy recipe

Could you advice? if i cant use mirin nor sake due to halal issue

Oyshi!

my favorite japanese chef…

You have a special talent for teaching. Thanks

Thank you. Very detailed explanation. ❤

Thank you Chef ! I am so amazed how you care so much of what you do with the dishes you make , so much information and tips you provide!❤ it shows why Japanese are so advanced in the world!! The amount of love you put to your work is incomparable with any in the in the world!
Hats 🎩 off bro ❤❤❤

When is the sake added? You added only 3 of the liquids.

It's Francis from cooking with dog!

Looks delicious 😋😋

We love Japanese food and are regulars at our local restaurant, I’ve never been able to recreate the authentic taste TILL NOW! Thank you so much for the recipe and detailed instructions the Oyakodon was fabulous, the Black Cod is next :-}

I notice that garlic is not used in Japanese cooking, is that right?

I will cook that.

Yummy, raw egg..

10/10

You're an excellent teacher. Thank you so much! I will follow your instructions completely and report back!

Just made the full three servings for myself knowing I’d love this, and I was right! Now I’ve got two more meals of this deliciousness waiting for me in the fridge because I will not be sharing! 😂

Thanks so much for making this video! I saw it on my recommendation list and I’m so glad I clicked on it. I’ll be cooking my way through the rest of your videos asap. Subscribed!!🤘

Very good ! Thank you . Carry on ! Domo !

I came across your channel last night and I was curious on this easy recipe. I just made this right now! And I must tell you we will never order out again. This is indeed easy to make and the flavor is amazing! Thank you so much sir for this recipe and your video. It is absolutely so easy to follow your explanation was on point!. New subscriber here and I cannot wait to try your other recipes 😊

this is really well done content, its really easy to follow! Also thanks for sharing this cultural heritage with english speakers!

Yuuuuuum!

Thankyou for sharing, i am very excited to find your channel ❤ looks so yummy 😋

Wonderful - I can hardly wait to share this with my family & show off a bit too. My son lived in Japan for 10 years & my beautiful daughter in law is from Osaka. I believe my grandson will be proud of me.
ARIGATO!! 🤓💙🤳🖖

How to make delicious Oyakodon?

Step 1: Find a mother and daughter who are REALLY open-minded

It looks amazing! I can't wait to make this dish. 😋

Looks delicious, and not too challenging. Good for nights when you want a comforting and low effort meal.

lovely as always, thank you chef kunihiro

Thanks. To your presentation regarding that menu,yummy,I am from phillipines the city of sweet sugar from sugarcane Victoria's city.

3 of those ingredients are not found in my country, so i guess i'll find another recipe...

This is a really good video, i love how thorough you are with everything!!

It was a very detailed video. I will definitely try to do it.
Thank you for sharing!
I already subscribed for your channel.
Greetings from Bulgaria! .

I cannot use alcohol for religious reasons, is there anything I can replace the alcohols with?

This is my favorite dish. Comfort food. ❤

Looks good. I'm gonna have to try.

I will master this dish - next time! My chicken had no skin and I ended up with too many liquid-ish ingredients for my little oyakodon-pan with its little wooden handle sticking up. Definitely had too much salt in mine, either the dashi or the soy sauce were more than needed. BUT, hey, the meat WAS incredibly tender!!! So, thank you, Kunihiro! This was a very good instruction! I think I'll get good results just using 1/3 of all the amounts with my little pan instead of 1/2. Next time!