Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chicken and eggs bowl (oyakodon). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really 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. 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.
Chicken and Eggs Bowl (Oyakodon) is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Chicken and Eggs Bowl (Oyakodon) is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have chicken and eggs bowl (oyakodon) using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chicken and Eggs Bowl (Oyakodon):
- Take 1 piece chicken thigh
- Take 4 eggs
- Get 1/2 onion
- Prepare 160 mL Dashi broth (otherwise chicken soup) : (A)
- Prepare 2 tbsp soy sauce : (A)
- Make ready 3 tbsp Sake (otherwise white wine) : (A)
- Get 2 tbsp sugar : (A)
- Make ready 400 g freshly cooked rice
It's a satisfying comfort food that's a staple of Japanese home cooking thanks to its simple preparation. Homepage > Recipes > Egg Recipes > Oyakodon Recipe (Chicken and Egg Bowl with Soft and Silky Texture Topped with Extra Egg Yolk). 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 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. Bring to the boil and then.
Instructions to make Chicken and Eggs Bowl (Oyakodon):
- Thinly cut the onion into wedges. Cut the chicken into bite-size chunks.
- Put the condiments (A) in a pan. Heat it until it comes to a boil.
- Add the onion and simmer over medium heat for 2 minutes. Then, add the chicken and simmer over medium heat again for about 3 minutes.
- Beat eggs lightly. Then add 2/3 of them to the pan. Turn the heat down and simmer for 2 minutes with a lid. Use two pairs of chopsticks, and don't beat too much.
- Add the rest of beaten eggs and boil at medium heat for 10 seconds.
- Put them over the freshly cooked 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. 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. This simple Japanese meal consists of chicken and egg cooked in an umami-rich sauce served atop freshly cooked rice.
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