Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, kimchi and egg rice bowl (and oyako-don with tinned yakitori chicken). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken) is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken) is something which I have loved my entire life. They’re fine and they look fantastic.
Japanese comfort food, Oyakodon is chicken meat and beaten eggs, simmered in a sweet and savory stock, and eaten over By the way, did you know that "Oyako" means "Parents and Children" (in this case, chicken and eggs); don All Reviews for Oyakodon (Japanese Chicken and Egg Rice Bowl). Recipe courtesy of Food Network Kitchen. Chef Dai demonstrates how to make "Oyakodon" - a simple yet delicious Japanese rice bowl recipe with tender, juicy nuggets of chicken and fluffy, creamy egg.
To begin with this recipe, we have to prepare a few ingredients. You can have kimchi and egg rice bowl (and oyako-don with tinned yakitori chicken) using 8 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken):
- Make ready 1 Egg
- Get 30 to 50 grams Kimchi
- Make ready 1/4 Onion
- Take 20 ml ●Mentsuyu (3x concentrate)
- Get 40 ml ●Water
- Make ready 1 tbsp ●Sugar
- Get To make kimchi and oyako-don
- Take 1/2 to 1 tin Tinned yakitori chicken (with sauce)
This simple Japanese meal consists of chicken and egg cooked in an umami-rich sauce served atop freshly cooked rice. Gently scoop the egg and chicken mixture over the rice, doing your best to keep it together in large portions. Spoon some of the cooking liquid over the top so the rice absorbs. 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.
Instructions to make Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken):
- This is 50 g of slightly aged and sour kimchi
- By frying kimchi you can soften the sourness (optional).
- To make the kimchi and egg-don, add the onion and ● ingredients. Bring to a boil. If your kimchi is very spicy and sour, add more sugar.
- Add as much kimchi as you like and swirl in the beaten eggs. Continue to cook until the egg is set to your liking and it's done.
- It's tasty but it doesn't look attractive. That is a problem with this recipe.
- To make a kimchi and oyako-don, I used the tinned yakitori as seen in this photo. It contains 85 g so you can make 2 servings.
- Place the onion, ● ingredients and tinned yakitori chicken (without the sauce) in a frying pan. The yakitori sauce is very sweet, so adjust the amount of sugar.
- Bring to a boil and add as much kimchi as you like.
- Pour the beaten eggs over and cook until the egg is set.
- Using leftover kimchi, make this "Instant Cucumber Kimchi". - - https://cookpad.com/us/recipes/150465-oi-sobagi-with-cucumbers-kimchi
It's a satisfying comfort food that's a staple of Japanese home cooking thanks to its simple preparation. Add the vegetable oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each. Oyako is a traditional Japanese donburi, or rice bowl. Chicken and eggs are simmered in a flavorful broth and then spooned over steamed Japanese rice.
So that’s going to wrap it up with this special food kimchi and egg rice bowl (and oyako-don with tinned yakitori chicken) recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
