Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, oyako-don (chicken and egg rice bowl). One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Classic Oyakodon recipe - chicken and egg are simmered in a sweet and savory dashi sauce then Chicken, egg, and onion are pretty standard ingredients in most cuisines. 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. This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served.
Oyako-don (Chicken and Egg Rice Bowl) is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Oyako-don (Chicken and Egg Rice Bowl) is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook oyako-don (chicken and egg rice bowl) using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Oyako-don (Chicken and Egg Rice Bowl):
- Prepare 5 oz water
- Take 4-5 pieces sliced, dried shiitake mushrooms
- Prepare 1 Tbsp light-colored soy sauce
- Prepare 1 Tbsp Mirin
- Make ready 2 tsp sugar
- Take 1/3 tsp salt
- Prepare 5 and 1/4 oz Chicken thigh meat
- Take 1/2 onion
- Take 2 eggs
- Take MITSUBA if you want
- Prepare 2 cups steamed rice
Bring the soup back to the boil; pour the eggs over chicken and onion. Turn the heat to low and cover with a lid. Our oyakodon recipe provides step-by-step instructions on how to prepare a perfect Japanese style chicken and egg donburi rice bowl. Oyakodon is a one-bowl meal consisting of a bed of rice topped with chicken and egg (hence the name 'oyako', meaning 'parent and child') and seasoned.
Instructions to make Oyako-don (Chicken and Egg Rice Bowl):
- Soak dried mushroom in water.
- Add soy sauce, mirin, sugar and salt.
- Cut chicken into bite-size pieces. Slice the onion.
- Put the soy sauce mixture in a pot or a skillet and bring to a boil on medium heat.
- Put the chicken and onion in a skillet or a pot and cover with a lid. Let simmer till cooked.
- Beat eggs in a bowl, and pour over the chicken and onion. Cook an additional 10 sec. Remove from heat and cover the skillet/ the pot until egg is steamed.
- Ta-da!!! Serve over cooked rice.
Never mind the chicken or the egg. The most commonly found version here in the U. S., however, is the chicken and the egg over rice. 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.
So that is going to wrap it up for this exceptional food oyako-don (chicken and egg rice bowl) recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
