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.
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 have Oyako Don - Chicken and Egg Bowl - using 10 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Oyako Don - Chicken and Egg Bowl -
- You need 600 g of Chicken thigh fillets.
- You need 6 of Eggs.
- It's 1 of Onion.
- Prepare 1 sheet of Nori(dried seaweed for sushi).
- You need 4 of tbps Soy Sauce*.
- Prepare 4 tbsp of Mirin*.
- You need 2 tbsp of Sake*.
- Prepare 2 tbsp of Sugar*.
- It's 300 ml of Dashi broth (water + 1.5 tsp of Dashi powder is fine)*.
- You need 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
- 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..
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.
