Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken)
Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken)

Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, kimchi and egg rice bowl (and oyako-don with tinned yakitori chicken). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken) is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken) is something which I’ve loved my entire life. They are fine and they look wonderful.

Super popular both at restaurants and at home, oyakodon (Japanese chicken and egg rice bowl) is sort of like the pizza of Japan—if pizza were the Adding the onions before the chicken and using a high proportion of broth allows you to simmer it down for better flavor. Chef Dai demonstrates how to make "Oyakodon" - a simple yet delicious Japanese rice bowl recipe with tender, juicy nuggets of chicken and fluffy, creamy egg. Recipe courtesy of Food Network Kitchen.

To begin with this recipe, we have to prepare a few components. You can have kimchi and egg rice bowl (and oyako-don with tinned yakitori chicken) using 8 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken):
  1. Prepare 1 Egg
  2. Get 30 to 50 grams Kimchi
  3. Get 1/4 Onion
  4. Get 20 ml ●Mentsuyu (3x concentrate)
  5. Take 40 ml ●Water
  6. Get 1 tbsp ●Sugar
  7. Get To make kimchi and oyako-don
  8. Take 1/2 to 1 tin Tinned yakitori chicken (with sauce)

It also has a wooden handle vertically attached to the pan for easy handling when transferring the topping onto. 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.

Instructions to make Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken):
  1. This is 50 g of slightly aged and sour kimchi
  2. By frying kimchi you can soften the sourness (optional).
  3. To make the kimchi and egg-don, add the onion and ● ingredients. Bring to a boil. If your kimchi is very spicy and sour, add more sugar.
  4. Add as much kimchi as you like and swirl in the beaten eggs. Continue to cook until the egg is set to your liking and it's done.
  5. It's tasty but it doesn't look attractive. That is a problem with this recipe.
  6. To make a kimchi and oyako-don, I used the tinned yakitori as seen in this photo. It contains 85 g so you can make 2 servings.
  7. Place the onion, ● ingredients and tinned yakitori chicken (without the sauce) in a frying pan. The yakitori sauce is very sweet, so adjust the amount of sugar.
  8. Bring to a boil and add as much kimchi as you like.
  9. Pour the beaten eggs over and cook until the egg is set.
  10. Using leftover kimchi, make this "Instant Cucumber Kimchi". - - https://cookpad.com/us/recipes/150465-oi-sobagi-with-cucumbers-kimchi

Oyako is a traditional Japanese donburi, or rice bowl. Chicken and eggs are simmered in a flavorful broth and then spooned over steamed Japanese rice. Oyako literally means parents and children in Japanese and is a reference to two of the dish's main ingredients: chicken and egg. Break the eggs into bowl but separate one egg york and gently whisk. Never mind the chicken or the egg.

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