Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, oyako-don (chicken and egg rice bowl). One of my favorites. For mine, I’m gonna make it a 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. 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 recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Oyako-don (Chicken and Egg Rice Bowl) is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have oyako-don (chicken and egg rice bowl) using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Oyako-don (Chicken and Egg Rice Bowl):
- Prepare 5 oz water
- Take 4-5 pieces sliced, dried shiitake mushrooms
- Make ready 1 Tbsp light-colored soy sauce
- Get 1 Tbsp Mirin
- Get 2 tsp sugar
- Make ready 1/3 tsp salt
- Get 5 and 1/4 oz Chicken thigh meat
- Make ready 1/2 onion
- Get 2 eggs
- Take MITSUBA if you want
- Take 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’s going to wrap this up for this special food oyako-don (chicken and egg rice bowl) recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
