Japanese omelette Oyakodon in the oven

Combine the eggs (3 pcs.) with the chicken broth (250 g) and salt (1/2 tsp.) in one container and mix until smooth.

Next, prepare the meat by cutting it into small cubes or forming mini meatballs from the minced meat (70 g).

Now fill small jars or ramekins with the egg mixture to 3/4 full. After that, add the prepared meat and pour in more egg mixture, leaving about 5 mm to the edge so the omelet can rise during cooking.

Tightly cover the containers with foil to prevent the surface from drying out and to ensure even cooking.

Preheat the oven to 100°C and place the prepared containers in it. Cook the omelet for 45 minutes, until the internal temperature reaches 80°C.

If the temperature is still below the required level after this time, leave the omelet in the oven for another 10 minutes.