Oyakodon
Oyakodon

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, oyakodon. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Oyakodon is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Oyakodon is something that I have loved my entire life.

This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served over rice. It's really easy, filling and delicious. 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.

To get started with this particular recipe, we must first prepare a few components. You can have oyakodon using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Oyakodon:
  1. Make ready 1 chicken breast fillet (cut diced)
  2. Get 1 chicken thighs (cut diced)
  3. Take 1 egg (beaten)
  4. Take 1/2 onion (cut triangle)
  5. Make ready 1 leek (sliced)
  6. Get 2 tbsp mirin
  7. Take 3 tbsp soy sauce
  8. Make ready Salt & sugar
  9. Prepare 1 pack dashi powder
  10. Make ready Water
  11. Get Gari (japanese ginger pickled)

Oyako literally means parents and children in Japanese and is a reference to two of the dish's main ingredients: chicken and egg. Oyako is a donburi, also called a don, which means rice bowl. The chicken and eggs are simmered in a flavorful broth and then the mixture is spooned over bowls of steamed Japanese 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,.

Instructions to make Oyakodon:
  1. Marinade the chicken with soy sauce for 5 minutes.
  2. Boil some water, add dashi powder, and put sliced onion in.
  3. Put the chicken in the broth, season with salt, sugar, and mirin, wait until it's cooked.
  4. When the stock start to dry, put the beaten egg in, followed with the leek.
  5. Give extra time to let it cool before served to get a better taste.
  6. Serve with gari (japanese ginger pickled), and togarashi.

Heat several tablespoons of the chicken sauce in a skillet over medium heat. 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. The name of the dish means "Parent-Child Bowl", as the chicken and the egg are served together. Serve together egg and hen in a bowl of rice with a divinely seasoned broth and you will have a version of one of the most traditional Japanese called donburi (丼): oyakodon (親子丼), also called oyakodonburi.

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