Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, creamy 'oyako don' chicken and egg rice bowl. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Creamy 'Oyako Don' Chicken and Egg Rice Bowl is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Creamy 'Oyako Don' Chicken and Egg Rice Bowl is something which I have loved my entire life.
Classic Oyakodon recipe - chicken and egg are simmered in a sweet and savory dashi sauce then Chicken, egg, and onion are pretty standard ingredients in most cuisines. 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. 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 get started with this recipe, we have to prepare a few components. You can have creamy 'oyako don' chicken and egg rice bowl using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Creamy 'Oyako Don' Chicken and Egg Rice Bowl:
- Make ready 1 bowlful per serving Plain cooked rice
- Take 1 Chicken thigh (flavor with 1 teaspoon each of sake, soy sauce, mirin)
- Take 1/2 Onion
- Take 1/2 stalk Japanese leek (optional)
- Take 1 stalk Green onions or scallions
- Get 1 to 2 per serving Eggs
- Prepare 200 ml Dashi stock
- Take 2 tbsp Soy sauce
- Make ready 2 tbsp Mirin
- Get 1 tbsp Sake
- Get 1 tsp Sugar
Add the egg york and remove from the heat. Serve over the steamed rice and sprinkle the chives. 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. It's a satisfying comfort food that's a staple of Japanese home cooking thanks to its simple preparation.
Steps to make Creamy 'Oyako Don' Chicken and Egg Rice Bowl:
- Mix together all the flavoring ingredients listed from the dashi stock to the sugar.
- Slice the onion, and cut the Japanese leek and green onions on the diagonal. Cut the chicken into bite sized pieces, and flavor with 1 teaspoon each of sake, soy sauce and mirin.
- Put the combined dashi and flavoring ingredients, chicken and Japanese leek in the donburi pan, and turn on the heat.
- When the chicken is cooked through, prepare bowls of rice.
- Break the eggs in a bowl and beat. Pour half into the pan from the side of the pan to the middle.
- When the egg starts to firm up, add the green onion and swirl in the rest of the beaten eggs in the same way. Shake the pan while cooking until the egg is soft set.
- Slide the mixture from Step 6 on top of the rice, and it's done.
- You can use a rectangular tamagoyaki pan if that's what you have at home.
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. Donburi in Japanese cuisine is a dish where simmered vegetable, meat or fish is Oyako-Donburi, also called Oyako-Don is a classic Japanese rice bowl in which chicken, egg and onion is simmered in a sweet savory sauce and. A big bowl of rice topped with chicken, onion and egg cooked in sweet soy flavor sauce.
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