Oyako-don (Chicken and Egg Rice Bowl)
Oyako-don (Chicken and Egg Rice Bowl)

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, oyako-don (chicken and egg rice bowl). It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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. 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.

Oyako-don (Chicken and Egg Rice Bowl) is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Oyako-don (Chicken and Egg Rice Bowl) is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook oyako-don (chicken and egg rice bowl) using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Oyako-don (Chicken and Egg Rice Bowl):
  1. Make ready 5 oz water
  2. Get 4-5 pieces sliced, dried shiitake mushrooms
  3. Make ready 1 Tbsp light-colored soy sauce
  4. Take 1 Tbsp Mirin
  5. Make ready 2 tsp sugar
  6. Take 1/3 tsp salt
  7. Get 5 and 1/4 oz Chicken thigh meat
  8. Get 1/2 onion
  9. Get 2 eggs
  10. Prepare MITSUBA if you want
  11. Prepare 2 cups steamed rice

Oyakodon is a one-bowl meal consisting of a bed of rice. 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. Homepage > Recipes > Egg Recipes > Oyakodon Recipe (Chicken and Egg Bowl with Soft and Add the chicken pieces to the broth.

Instructions to make Oyako-don (Chicken and Egg Rice Bowl):
  1. Soak dried mushroom in water.
  2. Add soy sauce, mirin, sugar and salt.
  3. Cut chicken into bite-size pieces. Slice the onion.
  4. Put the soy sauce mixture in a pot or a skillet and bring to a boil on medium heat.
  5. Put the chicken and onion in a skillet or a pot and cover with a lid. Let simmer till cooked.
  6. 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.
  7. Ta-da!!! Serve over cooked rice.

The relatively thin slices of meat will cook easily and absorb the Then, distribute the beaten egg. By the way, a special pan called oyako nabe is often used to make. 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. Oyako literally means parents and children in Japanese and is a reference to two of the dish's main ingredients: chicken and egg.

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