Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, chicken and eggs bowl (oyakodon). One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Chicken and Eggs Bowl (Oyakodon) is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Chicken and Eggs Bowl (Oyakodon) is something which I have loved my whole life.
Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. 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,. Classic soul food of Japan, the literal translation of Oyakodon (親子丼) means "parent-and-child rice bowl." Chicken (as in parent), egg (as in child), and onions are simmered together in a dashi and soy sauce-based broth then served on top of steamed rice. "Oya ko" translates to "parent and child" — a very poetic name for one of the most comforting dishes you will ever have.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chicken and eggs bowl (oyakodon) using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chicken and Eggs Bowl (Oyakodon):
- Take 1 piece chicken thigh
- Make ready 4 eggs
- Make ready 1/2 onion
- Take 160 mL Dashi broth (otherwise chicken soup) : (A)
- Make ready 2 tbsp soy sauce : (A)
- Make ready 3 tbsp Sake (otherwise white wine) : (A)
- Prepare 2 tbsp sugar : (A)
- Take 400 g freshly cooked rice
It's a satisfying comfort food that's a staple of Japanese home cooking thanks to its simple preparation. Recipe Video Pin It Oyakodon (Japanese Chicken & Egg Rice Bowls) Oyakodon, a Japanese rice dish of chicken, onions and eggs flavored with mirin, soy and dashi stock, is a one-pan quick meal. 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, and dashi. A guaranteed mealtime favourite, we recommend you serve this as soon as you finish making it.
Steps 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.
Browse our cupboard staples to ensure you have everything you need. Oyakodon (親子丼) is a Japanese style rice bowl with chicken and egg in a sweet and savoury onion broth. Oyakodon (親子丼) Japanese Chicken and Egg Rice Bowl A classic Japanese dish made with chicken and egg, simmered in a sweetened soy-dashi broth served over a warm bed of rice. Oyakodon literally means "Parent and child rice bowl". This usually refers to "Chicken and Egg Bowl".
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