Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, tender, fluffy and creamy oyakodon (egg and chicken rice bowl) made with chicken breast. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast is something which I’ve loved my whole life.
Finely chop the onions and carrots. Cut the chicken breasts meat into bite-sized strips (cut out the sinews), and completely cover with katakuriko (use a plastic bag if you like) Heat up a frying pan that's been coated with oil, and sauté the veggies first. Sprinkle with dashi stock during the process to make them soften.
To get started with this recipe, we have to prepare a few components. You can cook tender, fluffy and creamy oyakodon (egg and chicken rice bowl) made with chicken breast using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast:
- Get 1/2 Onion
- Get 1/2 Carrot (if you like)
- Get 1/2 cut Chicken breast
- Prepare 1 tbsp Katakuriko
- Get 1 dash Granulated Japanese style dashi (soup base)
- Prepare 3 tbsp Soy sauce
- Prepare 3 tbsp Mirin
- Take 1 tsp Sugar
- Take 200 ml Water
- Prepare 3 Eggs
It's a satisfying comfort food that's a staple of Japanese home cooking thanks to its simple preparation. Recipe Video Pin It Oyakodon (親子丼), literally means "parent and child bowl". It's a Japanese rice bowl dish with chicken, eggs, and scallions, simmered in chicken and dashi broth, and served on top of a bowl of steamed white rice. The name of the dish is cute and romantic because chicken and eggs are related just like parents and a child.
Instructions to make Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast:
- Finely chop the onions and carrots. Cut the chicken breasts meat into bite-sized strips (cut out the sinews), and completely cover with katakuriko (use a plastic bag if you like )
- Heat up a frying pan that's been coated with oil, and sauté the veggies first. Sprinkle with dashi stock during the process to make them soften. Cook it on about a medium heat all the way to the end.
- Once the veggies have cooked through and become fairly soft, push them to the side and add in the chicken. Spread it out so that it doesn't stack up. Don't mess with it too much.
- Break up the meat a bit once one side has been cooked through, add in the listed water amount and seasoning, cover with a lid, and cook for 5-6 minutes on medium. Prepare the whisked egg batter while you wait.
- Open the lid and stir in the whisked egg. Immediately cover with a lid and cook for 40-50 seconds. Turn off the heat and utilize the residual heat to cook to your preference while covered with a lid.
- It's done in under 10 minutes from start to finish! Enjoy it piping hot over rice. I heated the one shown in the photo up for 1 minute so the kids would eat it too.
Donburi means rice bowl dish in Japanese and they have so many different types of donburi. Oyakodon is one of the classic donburi. Oyakodon literally "parent-and-child donburi", chicken is the parent and egg is the child. This tutorial cooking video will teach you to make Oyakodon, also known as a Japanese chicken and egg rice bowl. Oyakodon is a classic form of Japanese rice bowl dishes called donburi.
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