Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, oyako don - chicken and egg bowl -. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami-rich dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. 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.
Oyako Don - Chicken and Egg Bowl - is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Oyako Don - Chicken and Egg Bowl - is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook oyako don - chicken and egg bowl - using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Oyako Don - Chicken and Egg Bowl -:
- Get 600 g Chicken thigh fillets
- Make ready 6 Eggs
- Take 1 Onion
- Make ready 1 sheet Nori(dried seaweed for sushi)
- Make ready 4 tbps Soy Sauce*
- Get 4 tbsp Mirin*
- Make ready 2 tbsp Sake*
- Make ready 2 tbsp Sugar*
- Prepare 300 ml Dashi broth (water + 1.5 tsp of Dashi powder is fine)*
- Take 600-800 g Cooked rice
When the eggs are done, turn off the heat and pour the egg and chicken over a bowl of freshly. Homepage > Recipes > Egg Recipes > Oyakodon Recipe (Chicken and Egg Bowl with Soft and Silky Texture Topped with Extra Egg Yolk). 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 Oyako Don - Chicken and Egg Bowl -:
- Chop the chicken in to bite size (3cm square). Cut the onion in half, then slice them in 1cm width.
- Mix all the ingredients marked with * (soy sauce, mirin, sake, sugar and dashi) in a flying pan.
- Add the sliced onions in the pan and cook in medium heat for 2 minutes.
- Add the chicken and cook for another 4-5 minutes.
- Mix all the eggs in a bowl and pour two third of it into the pan.
- Place the lid and simmer in low heat for 2-3 minutes.
- Add the rest of the egg and finish up in mid heat for 30- 50 seconds. Do not over cook the eggs.
- Set the rice in a bowl and scoop the chicken & egg on top. Don't forget the soup too! - Scatter some nori on top.
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. Oyako literally means parents and children in Japanese and is a reference to two of the dish's main ingredients: chicken and egg. Oyako is a donburi, also called a don, which means rice bowl. The chicken and eggs are simmered in a flavorful broth and then the mixture is spooned over bowls of.
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