Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, creamy 'oyako don' chicken and egg rice bowl. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really 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. This Japanese classic is a comforting rice bowl dish, in which pieces of chicken thigh, egg, sliced spring onions and white onions, and other ingredients are all simmered Oyakodon Recipe (Chicken and Egg Bowl) Cooking with Dog. 香煎滑嫩親子丼做法/ oyako don《MASAの料理ABC》.
Creamy 'Oyako Don' Chicken and Egg Rice Bowl is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Creamy 'Oyako Don' Chicken and Egg Rice Bowl is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook creamy 'oyako don' chicken and egg rice bowl using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Creamy 'Oyako Don' Chicken and Egg Rice Bowl:
- Prepare 1 bowlful per serving Plain cooked rice
- Take 1 Chicken thigh (flavor with 1 teaspoon each of sake, soy sauce, mirin)
- Get 1/2 Onion
- Prepare 1/2 stalk Japanese leek (optional)
- Make ready 1 stalk Green onions or scallions
- Make ready 1 to 2 per serving Eggs
- Prepare 200 ml Dashi stock
- Take 2 tbsp Soy sauce
- Take 2 tbsp Mirin
- Take 1 tbsp Sake
- Make ready 1 tsp Sugar
Oyako-nabe has the right sized surface area to just fit the topping onto the rice in a donburi. It also has a wooden handle vertically attached to the pan for easy handling when transferring the topping onto. Add the onion and chicken to the stock. Leave it until the chicken is cooked.
Steps to make Creamy 'Oyako Don' Chicken and Egg Rice Bowl:
- Mix together all the flavoring ingredients listed from the dashi stock to the sugar.
- Slice the onion, and cut the Japanese leek and green onions on the diagonal. Cut the chicken into bite sized pieces, and flavor with 1 teaspoon each of sake, soy sauce and mirin.
- Put the combined dashi and flavoring ingredients, chicken and Japanese leek in the donburi pan, and turn on the heat.
- When the chicken is cooked through, prepare bowls of rice.
- Break the eggs in a bowl and beat. Pour half into the pan from the side of the pan to the middle.
- When the egg starts to firm up, add the green onion and swirl in the rest of the beaten eggs in the same way. Shake the pan while cooking until the egg is soft set.
- Slide the mixture from Step 6 on top of the rice, and it's done.
- You can use a rectangular tamagoyaki pan if that's what you have at home.
Do not boil it too much. Break the eggs into bowl but separate one egg york and gently whisk. Add the egg york and remove from the heat. Serve over the steamed rice and sprinkle the chives. Never mind the chicken or the egg.
So that is going to wrap it up for this exceptional food creamy 'oyako don' chicken and egg rice bowl recipe. Thanks so much for your time. I am sure 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, colleague and friends. Thank you for reading. Go on get cooking!
