Bacon Yakisoba (Fried Noodles)
“Yakisoba” means “fried noodles” in Japanese, and it’s often served as street food or sold by vendors during outdoor cultural festivals throughout the country. You can customize this recipe by substit...
In Japanese, oyako-don means “parent-child rice bowl” because it uses both chicken meat (the “parent”) and eggs (“the child”). Serve the chicken on top of the rice, so that the rice absorbs all the juices.
Ingredients
SERVINGS: 2 Serving(s)
- 1 1/2 cup white rice
- 2 tablespoons vegetable oil
- 1/2 sweet onion, sliced thinly
- 1 pound skinless chicken thighs, cut into bite-size pieces
- 2 tablespoons soy sauce (adjust according to saltiness preference)
- 2 tablespoons sake
- 2 tablespoons mirin (or more sake + a generous pinch of sugar)
- 3 large eggs, beaten
- handful chopped scallions, for garnish, optional
Preparation
1. Wash rice until water is translucent. Cook in rice cooker or on stovetop according to directions.
2. Saute onion in oil. Add chicken cook through. Add soy sauce, sake, and mirin.
3. Increase heat to high and add eggs to cover the whole pan. Place a transparent lid on top to let the steam cook the egg for a couple minutes before turning off the heat and stirring everything together gently.
4. Serve chicken mixture on top of rice. Garnish with scallions, if you like. Other garnishes could include chili flakes, sriracha, or simple salt and pepper.
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