Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, oyako-don (chicken and egg rice bowl). It is one of my favorites. This time, I will make it a bit tasty. 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 favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Oyako-don (Chicken and Egg Rice Bowl) is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have oyako-don (chicken and egg rice bowl) using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Oyako-don (Chicken and Egg Rice Bowl):
- Prepare 5 oz water
- Make ready 4-5 pieces sliced, dried shiitake mushrooms
- Make ready 1 Tbsp light-colored soy sauce
- Take 1 Tbsp Mirin
- Make ready 2 tsp sugar
- Make ready 1/3 tsp salt
- Prepare 5 and 1/4 oz Chicken thigh meat
- Get 1/2 onion
- Get 2 eggs
- Get MITSUBA if you want
- Get 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 it up with this exceptional food oyako-don (chicken and egg rice bowl) recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
