Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, 'oyako-don' chicken and egg rice bowl. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
'Oyako-don' Chicken and Egg Rice Bowl is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. 'Oyako-don' Chicken and Egg Rice Bowl is something which I’ve loved my whole life. They’re fine and they look fantastic.
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 By the way, did you know that "Oyako" means "Parents and Children" (in this case, chicken and eggs); don is All Reviews for Oyakodon (Japanese Chicken and Egg Rice Bowl).
To get started with this recipe, we have to prepare a few components. You can cook 'oyako-don' chicken and egg rice bowl using 9 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make 'Oyako-don' Chicken and Egg Rice Bowl:
- Get 1 Chicken breast
- Get 1/2 Onion
- Get 1 small portion Scallion
- Prepare 3 Egg
- Take 100 ml ◆Water
- Take 70 ml ◆Mirin
- Take 30 ml ◆Soy sauce
- Make ready 1 pinch ◆Dashi stock granules
- Take 1 use as much (to taste) Hot cooked white rice
Turn the heat to low and cover with a lid. 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.
Steps to make 'Oyako-don' Chicken and Egg Rice Bowl:
- Slice the onion thinly against the grain (so the onion to absorb more flavor).
- Cut the chicken into bite sizes.
- Combine the ◆ ingredients and the sliced onion in a frying pan and simmer.
- When the onion is coloured, add the chicken.
- Cook through the chicken, turning over several times.
- Beat two eggs lightly and pour the eggs over the chicken and onion evenly in the frying pan. Cover with a lid to cook through.
- Pour another beaten egg for soft-set eggs and add the scallion for garnish. Bring to a boil.
- Transfer to a bowl of rice and serve.
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. A big bowl of rice topped with chicken, onion and egg cooked in sweet soy flavor sauce. Quick and easy dish and quite filling. Oyako-nabe has the right sized surface area to just fit the topping onto the rice in a donburi.
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