Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, oyakodon (chicken and egg rice bowl). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Oyakodon (Chicken and Egg Rice Bowl) is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Oyakodon (Chicken and Egg Rice Bowl) is something that I’ve loved my whole life. They’re fine and they look wonderful.
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,. Let's stop arguing if the egg or the chicken came first because for this dish, both are needed as main ingredients. Oyakodon is a Japanese rice bowl dish.
To begin with this recipe, we must first prepare a few ingredients. You can have oyakodon (chicken and egg rice bowl) using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Oyakodon (Chicken and Egg Rice Bowl):
- Take 1/2 large chicken thigh (boneless), cut into bite-size pieces
- Make ready 2 eggs
- Make ready 1/4 onion, thinly sliced
- Make ready 1 tbsp soy sauce
- Make ready 1 tbsp mirin
- Take 1/2 tbsp sake
- Prepare 1/2 tbsp sugar
- Prepare 80 ml water
- Get 1/3 tsp dashi stock granules
A guaranteed mealtime favourite, we recommend you serve this as soon as you finish making it. Browse our cupboard staples to ensure you have everything you need. Oyakodon (Chicken & Egg Rice Bowl) 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 Oyakodon (Chicken and Egg Rice Bowl):
- Add the soy sauce, mirin, sake, sugar, water, dashi stock, and the onion to a pot.
- Cook for 2 minutes on medium-high heat.
- Add the bite-sized pieces of chicken (note: the photo shows double the amount as stated in the ingredient list)
- Simmer for another 2-3 minutes on medium-high heat to cook the chicken.
- Pour in 2/3 of the beaten egg.
- Cover with a lid and cook on medium heat for 2 minutes.
- Pour in the remaining beaten egg, cover with a lid and simmer on high heat for 10 seconds. Turn off the heat and keep it covered while it cools until the egg reaches your desired doneness.
- Serve over rice and enjoy.
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. 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. It consists of chicken and egg cooked in an umami-rich sauce served atop freshly cooked rice. It's as simple as that, but then again simplicity is supreme in Japanese cuisine. 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.
So that’s going to wrap this up for this exceptional food oyakodon (chicken and egg rice bowl) recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
