Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, oyakodon (chicken and egg rice bowl). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami-rich dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Japanese comfort food, Oyakodon is chicken meat and beaten eggs, simmered in a sweet and savory stock, and eaten over cooked rice in a bowl.
Oyakodon (Chicken and Egg Rice Bowl) is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Oyakodon (Chicken and Egg Rice Bowl) is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook oyakodon (chicken and egg rice bowl) using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Oyakodon (Chicken and Egg Rice Bowl):
- Make ready 1/2 large chicken thigh (boneless), cut into bite-size pieces
- Make ready 2 eggs
- Make ready 1/4 onion, thinly sliced
- Take 1 tbsp soy sauce
- Get 1 tbsp mirin
- Prepare 1/2 tbsp sake
- Get 1/2 tbsp sugar
- Take 80 ml water
- Take 1/3 tsp dashi stock granules
Oyakodon (親子丼) is a classic Japanese chicken and egg rice bowl, with tender pieces of chicken and sweet onions simmered in a sweet and savory dashi that's bound together with egg. It's a satisfying comfort food that's a staple of Japanese home cooking thanks to its simple preparation. Oyakodon, a soupy rice bowl with bite-size chicken and softly cooked egg, is often overshadowed by its more glamorous cousins — katsudon, crowned with a golden breaded pork cutlet, and kaisendon, jeweled with sashimi. But to describe oyakodon's layered textures and sweet-salty sauce of onions.
Steps to make Oyakodon (Chicken and Egg Rice Bowl):
- Add the soy sauce, mirin, sake, sugar, water, dashi stock, and the onion to a pot.
- Cook for 2 minutes on medium-high heat.
- Add the bite-sized pieces of chicken (note: the photo shows double the amount as stated in the ingredient list)
- Simmer for another 2-3 minutes on medium-high heat to cook the chicken.
- Pour in 2/3 of the beaten egg.
- Cover with a lid and cook on medium heat for 2 minutes.
- Pour in the remaining beaten egg, cover with a lid and simmer on high heat for 10 seconds. Turn off the heat and keep it covered while it cools until the egg reaches your desired doneness.
- Serve over rice and enjoy.
Together, oyakodon simply means "parent and child rice bowl". Chicken : Nami cooked her chicken directly in the sauce, but I prefer the chicken to have some flavour on its own, so I marinated the chicken with a little soy sauce and sake and sear them before cooking the sauce. Oyakodon (親子丼), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions). Oyakodon, a Japanese rice dish of chicken, onions and eggs flavored with mirin, soy and dashi stock, is a one-pan quick meal. The nice thing about Japanese Oyakodon, though, is that all you need to do is cut up a few chicken thighs (best friend to all of us cooks looking for convenience and ease) and.
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