Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, oyako don - chicken and egg bowl -. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Oyako Don - Chicken and Egg Bowl - is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Oyako Don - Chicken and Egg Bowl - is something which I’ve loved my entire life. They’re fine and they look fantastic.
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.
To get started with this recipe, we must prepare a few components. You can have oyako don - chicken and egg bowl - using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Oyako Don - Chicken and Egg Bowl -:
- Take 600 g Chicken thigh fillets
- Take 6 Eggs
- Get 1 Onion
- Make ready 1 sheet Nori(dried seaweed for sushi)
- Get 4 tbps Soy Sauce*
- Make ready 4 tbsp Mirin*
- Make ready 2 tbsp Sake*
- Make ready 2 tbsp Sugar*
- Make ready 300 ml Dashi broth (water + 1.5 tsp of Dashi powder is fine)*
- Get 600-800 g Cooked rice
A guaranteed mealtime favourite, we recommend you serve this as soon as you finish making it. Serve in large bowls over rice, topped with the scallions. Cooking tip: Traditionally, the egg is cooked so that some of it remains raw. Pasteurized eggs are safe to eat raw, and the risk of an egg being contaminated with salmonella is very low.
Instructions to make Oyako Don - Chicken and Egg Bowl -:
- Chop the chicken in to bite size (3cm square). Cut the onion in half, then slice them in 1cm width.
- Mix all the ingredients marked with * (soy sauce, mirin, sake, sugar and dashi) in a flying pan.
- Add the sliced onions in the pan and cook in medium heat for 2 minutes.
- Add the chicken and cook for another 4-5 minutes.
- Mix all the eggs in a bowl and pour two third of it into the pan.
- Place the lid and simmer in low heat for 2-3 minutes.
- Add the rest of the egg and finish up in mid heat for 30- 50 seconds. Do not over cook the eggs.
- Set the rice in a bowl and scoop the chicken & egg on top. Don't forget the soup too! - Scatter some nori on top.
That said, if fully cooked eggs are your preference, give it a little extra simmer time. 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 melting in soy, sake and mirin, the word magical comes up again and again This recipe, more subtly. What is Oyako Don? "Oya" means 'parents', which implies a Chicken, and "ko" means 'child', which implies an egg, so Oyako Don is chicken and egg rice bowl. Donburi or Don is a Japanese name for large rice bowls that are bigger than ordinary rice bowls to serve any rice bowl dishes such as Gyu-don, Katsu-don and Miso Katsu-don. 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.
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