Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, comforting oyakodon. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Comforting Oyakodon is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Comforting Oyakodon is something which I’ve loved my whole life.
One of my favourite recipes I picked up in Japan. Translates as "parent-and-child donburi" or chicken and egg rice bowl. Comforting on a rainy day. 🐣🇯🇵 cookpad.japan.
To begin with this recipe, we have to prepare a few ingredients. You can cook comforting oyakodon using 11 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Comforting Oyakodon:
- Get 6 chicken thigh fillets
- Get 8 eggs
- Prepare Tsp finely ground pepper
- Make ready 10 g dried seaweed
- Get 1 sachet dashi powder
- Make ready 6 spring onions
- Take 1 tbsp sake
- Get 1 tbsp light soy sauce
- Prepare 2 tbsp pickled ginger
- Take Dash sesame oil
- Prepare 1 cup brown jasmine rice
The eggs are whipped and poured over the broth, allowing the […] 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. Try it for breakfast some cold morning. Enjoy one of Japan's most popular and easy-to-make fast food dishes in the comfort of your own home. 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 with soy sauce, mirin, and dashi.
Instructions to make Comforting Oyakodon:
- Cook the rice as per packet instructions. I like to steam the rice
- Chop and trim the chicken and season with finely ground black pepper
- Add seaweed and dashi powder to 300ml of water and simmer. Remove the seaweed once soft
- Crack 6 eggs into a bowl and season with pepper.
- Separate the yolks from the final two eggs and mix the whites in with the rest of the eggs
- Using some scissors finely chop the seaweed
- Chop the spring onions
- In a hot frying pan add sesame oil then cook the chicken and spring onions
- Remove the chicken and set to one side. Heat sake and soy sauce until the alcohol has evaporated
- Add the dashi and simmer
- Add the chicken, onions and seaweed
- Stir in the eggs, holding back a small amount to be added later.
- Once liquid has evaporated and eggs are cooked, remove from heat and add the remaining eggs. Stir.
- Serve in a bowl with the eggs and chicken on top of the rice. Garnish with pickled ginger and a raw egg yolk. Enjoy! 🐣
With the intense heat we've been getting on the Peninsula, and my equally intense schedule lately, this kind of quick and easy one-pot. The term oyakodon was coined from the words oya (lit. parent) and ko (lit. child), which is a witty remark on the main ingredients — chicken being the parent, and egg being the child. Tamahide is the birthplace of a Japanese popular dish called oyakodon. The oyakodon is incredible and so are other chicken dishes. Here is information about Tamahide you want to know before visiting (location, menu, etc)!
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