Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, oyakodon (chicken and egg rice bowl). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Oyakodon (Chicken and Egg Rice Bowl) is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Oyakodon (Chicken and Egg Rice Bowl) is something that I have loved my entire life. They are nice and they look wonderful.
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.
To get started with this particular recipe, we have to prepare a few ingredients. You can have oyakodon (chicken and egg rice bowl) using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Oyakodon (Chicken and Egg Rice Bowl):
- Prepare 1/2 large chicken thigh (boneless), cut into bite-size pieces
- Get 2 eggs
- Prepare 1/4 onion, thinly sliced
- Make ready 1 tbsp soy sauce
- Take 1 tbsp mirin
- Get 1/2 tbsp sake
- Make ready 1/2 tbsp sugar
- Get 80 ml water
- Take 1/3 tsp dashi stock granules
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. When the eggs are done, turn off the heat and pour the egg and chicken over a bowl of freshly boiled white 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 the flavour.
Instructions to make Oyakodon (Chicken and Egg Rice Bowl):
- Add the soy sauce, mirin, sake, sugar, water, dashi stock, and the onion to a pot.
- Cook for 2 minutes on medium-high heat.
- Add the bite-sized pieces of chicken (note: the photo shows double the amount as stated in the ingredient list)
- Simmer for another 2-3 minutes on medium-high heat to cook the chicken.
- Pour in 2/3 of the beaten egg.
- Cover with a lid and cook on medium heat for 2 minutes.
- Pour in the remaining beaten egg, cover with a lid and simmer on high heat for 10 seconds. Turn off the heat and keep it covered while it cools until the egg reaches your desired doneness.
- Serve over rice and enjoy.
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. 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. Oyako is a traditional Japanese donburi, or rice bowl.
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