Recipe: Yummy Oyako Don - Chicken and Egg Bowl -

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Oyako Don - Chicken and Egg Bowl -. 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.

Oyako Don - Chicken and Egg Bowl - With the intense heat we've been getting on. 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. You can cook Oyako Don - Chicken and Egg Bowl - using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of Oyako Don - Chicken and Egg Bowl -

  1. It's 600 g of Chicken thigh fillets.
  2. It's 6 of Eggs.
  3. You need 1 of Onion.
  4. You need 1 sheet of Nori(dried seaweed for sushi).
  5. Prepare 4 of tbps Soy Sauce*.
  6. You need 4 tbsp of Mirin*.
  7. Prepare 2 tbsp of Sake*.
  8. You need 2 tbsp of Sugar*.
  9. It's 300 ml of Dashi broth (water + 1.5 tsp of Dashi powder is fine)*.
  10. Prepare 600-800 g of Cooked rice.

Whisk the eggs in a bowl. Bring the soup back to the boil; pour the eggs over chicken and onion. Turn the heat to low and cover with a lid. Beat your eggs in a bowl, then pour into the pan and let it cook for a few minutes.

Oyako Don - Chicken and Egg Bowl - step by step

  1. Chop the chicken in to bite size (3cm square). Cut the onion in half, then slice them in 1cm width..
  2. Mix all the ingredients marked with * (soy sauce, mirin, sake, sugar and dashi) in a flying pan..
  3. Add the sliced onions in the pan and cook in medium heat for 2 minutes..
  4. Add the chicken and cook for another 4-5 minutes..
  5. Mix all the eggs in a bowl and pour two third of it into the pan..
  6. Place the lid and simmer in low heat for 2-3 minutes..
  7. Add the rest of the egg and finish up in mid heat for 30- 50 seconds. Do not over cook the eggs..
  8. Set the rice in a bowl and scoop the chicken & egg on top. Don't forget the soup too! Scatter some nori on top..

When the eggs are done, turn off the heat and pour the egg and chicken over a bowl of freshly. 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. 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.


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