Recipe: Delicious Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl

Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl. Classic Oyakodon recipe - chicken and egg are simmered in a sweet and savory dashi sauce then served on top of bowl of 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. Chef Dai demonstrates how to make "Oyakodon" - a simple yet delicious Japanese rice bowl recipe with tender, juicy nuggets of chicken and fluffy, creamy egg.

Add the onion to the pan and simmer a few minutes more. Whisk the eggs in a bowl. Bring the soup back to the boil; pour the eggs over chicken and. You can cook Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl using 18 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl

1. Prepare 2 of Eggs.
2. Prepare 1 of small, cut into wedges ★ Onion.
3. Prepare 1 of dash: cut into thin rectangular slices ★ Carrot.
4. Prepare 2 of ★ Dried shiitake mushrooms (rehydrated and sliced).
5. It's 1 of dash, cut into small rectangular slices ★ Kamaboko.
6. Prepare 1/2 of ★ Chicken thigh meat.
7. You need 1 dash of Mitsuba or green onion.
8. You need 1 of Plain cooked rice (as much as you like).
9. You need of Sauce.
10. It's 3 tbsp of or more to taste, Mentsuyu.
11. It's 1 tbsp of Soy sauce.
12. It's 2 tsp of Mirin.
13. It's 1/2 tsp of Sugar.
14. It's 1 tbsp of Sake.
15. Prepare 1 tsp of Dashi stock granules.
16. You need 2 of shakes Umami seasoning.
17. It's 200 ml of Water.
18. It's 1 pinch of Salt (to adjust the seasoning after tasting).

Super popular both at restaurants and at home, oyakodon (Japanese chicken and egg rice bowl) is sort of like the pizza of Japan—if pizza were the Adding the onions before the chicken and using a high proportion of broth allows you to simmer it down for better flavor. 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. Oyako is a traditional Japanese donburi, or rice bowl.

Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl instructions

1. Here are all the ingredients..
2. Put the water, flavoring ingredients and the ingredients marked ★ in a pan and simmer over low-medium heat. Adjust the flavor to taste..
3. When it tastes the way you like, add a little pinch of salt to nail the flavor..
4. When the onion is transparent and softened, swirl in the beaten egg, add the mitsuba and so on, bring to a boil rapidly over high heat then turn the heat off! Let it rest for at least a minute..
5. Spoon it over a bowl of hot hot rice and you're done! It doesn't even take 10 minutes to cook..

Chicken and eggs are simmered in a flavorful broth and then spooned over steamed Japanese rice. Oyako literally means parents and children in Japanese and is a reference to two of the dish's main ingredients: chicken and egg. It consists of chicken and egg cooked in an umami-rich sauce served atop freshly cooked rice. The best way to eat this dish is to start from the bottom, digging in to get chunks of rice to mix with the soft-cooked egg and you will have perfectly balanced mouthfuls. 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.