The Ultimate Cost-Effective and Time-Saving Oyakodon Made with Salad Chicken

In this world filled with many rice bowl dishes like beef bowls, pork bowls, tempura bowls, and Chinese-style bowls, it is no exaggeration to say that the Oyakodon (chicken and egg bowl) is always SSS-rank in the tier list of home-cooked rice bowl dishes. It allows you to consume high-quality protein from chicken and eggs, and it is a cost-effective dish that uses affordable chicken even during these times of rising prices.

Why did I decide to make this Oyakodon using salad chicken?
It is simply because I am not used to handling raw chicken. Having just moved to Tokyo, I still have little experience with cooking for myself, and the number of ingredients I have mastered is still small.
Thinking about whether there was an easy way for someone like me to do it, I came up with the method of cooking with salad chicken.

The process is not much different from a regular Oyakodon. The only difference is at the beginning. First, buy a plain salad chicken at a convenience store and cut it into bite-sized pieces.
Sear the chicken in a frying pan with oil until it is golden brown, then add bean sprouts (traditionally onions are used, but I like bean sprouts) and cook until wilted.

After that, add 2 tablespoons of soy sauce, 2 tablespoons of sugar, 2 tablespoons of mirin, and 1/2 tablespoon of chicken stock powder, and let it simmer.

Once it is mostly simmered, pour in the beaten eggs and it is finished!

Yes, it is incredibly easy.
And it is probably cheaper than buying raw chicken.
It is the best in terms of both cost-effectiveness and time-saving.

The taste was better than a regular Oyakodon. Surprisingly, the flavors soak in well.

If you are interested, please try making it.