Oyako Don - Chicken and Egg Bowl -
Oyako Don - Chicken and Egg Bowl -

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, oyako don - chicken and egg bowl -. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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 - is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Oyako Don - Chicken and Egg Bowl - is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook oyako don - chicken and egg bowl - using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Oyako Don - Chicken and Egg Bowl -:
  1. Take 600 g Chicken thigh fillets
  2. Prepare 6 Eggs
  3. Make ready 1 Onion
  4. Prepare 1 sheet Nori(dried seaweed for sushi)
  5. Get 4 tbps Soy Sauce*
  6. Make ready 4 tbsp Mirin*
  7. Get 2 tbsp Sake*
  8. Prepare 2 tbsp Sugar*
  9. Prepare 300 ml Dashi broth (water + 1.5 tsp of Dashi powder is fine)*
  10. Prepare 600-800 g Cooked rice

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. Break the eggs into bowl but separate one egg york and gently whisk.

Instructions to make Oyako Don - Chicken and Egg Bowl -:
  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.

Once the chicken is cooked, pour the egg (with egg white) over the chicken and onion leave it until the egg is cooked. Beat your eggs in a bowl, then pour into the pan and let it cook for a few minutes. Homepage > Recipes > Egg Recipes > Oyakodon Recipe (Chicken and Egg Bowl with Soft and Silky Texture Topped with Extra Egg Yolk). In a separate bowl, beat the eggs. Together, oyakodon simply means "parent and child rice bowl".

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