Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, rich stir-fried oyako chicken and egg rice bowl. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Rich Stir-Fried Oyako Chicken and Egg Rice Bowl is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Rich Stir-Fried Oyako Chicken and Egg Rice Bowl is something which I have loved my entire life.
This is the ultimate comfort food - cooked with chicken and egg, in a rich flavored broth. 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.
To get started with this recipe, we must prepare a few components. You can cook rich stir-fried oyako chicken and egg rice bowl using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Rich Stir-Fried Oyako Chicken and Egg Rice Bowl:
- Get 1 thigh Chicken thigh meat
- Prepare 1/2 Onion
- Prepare 15 cm length Japanese leek
- Prepare 1 piece Ginger
- Prepare 2 tbsp Soy sauce
- Get 2 tbsp Mirin
- Get 1 tbsp Sake
- Make ready 1 to 2 tablespoons Honey (or sugar if you don't have honey)
- Make ready 1 bit less than 1 teaspoon Dashi stock granules
- Prepare 250 ml Water
- Make ready 1 tbsp Vegetable oil
- Prepare 3 large Egg
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. 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 Add the dashi stock to your oyakodon pan or frying pan and heat before adding the mirin and soy sauce plus a pinch of sugar. Oyako Donburi (Japanese Chicken Rice Bowl with Eggs).
Steps to make Rich Stir-Fried Oyako Chicken and Egg Rice Bowl:
- Cut the chicken into bite sized pieces. Slice the onion into 1cm wide slices and the leek into 7 mm wide diagonal slices. Slice the ginger thinly.
- Heat some oil in a frying pan and stir fry the ginger and chicken, until the chicken is browned on the surface.
- Add the onion and leek and stir fry until browned. Add the rest of the ingredients and bring to a boil. Skim off any scum.
- While this simmers, beat the egg lightly. I recommend beating it just enough so that the yolk and white aren't totally mixed together.
- When the sauce in the pan has reduced by a bit less than half, swirl in the beaten egg and put a lid on. When the egg is soft-set (or to the doneness you like) it's done.
- Serve on top of rice. It looks nicer if you scoop it on top of the rice carefully with a spatula so that you don't mess up the soft-set egg.
- I edited the amount of honey needed, since I think some people like it sweet while others might not. Personally I like to use 2 tablespoons, since I prefer this on the sweet side.
I Heart Umami fans have probably guessed how much I adore Japanese food. Nothing beats a one bowl meal with juicy chicken, sweet onions, and soft eggs. Part of the charm is watching the oyakodon broth seeps through layers of fluffy rice. A big bowl of rice topped with chicken, onion and egg cooked in sweet soy flavor sauce. Oyako-nabe has the right sized surface area to just fit the topping onto the rice in a donburi.
So that’s going to wrap this up for this exceptional food rich stir-fried oyako chicken and egg rice bowl recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
