Chicken and Eggs Bowl (Oyakodon). 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. "This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served.
With the intense heat we've been getting on. Homepage > Recipes > Egg Recipes > Oyakodon Recipe (Chicken and Egg Bowl with Soft and Silky Texture Topped with Extra Egg Yolk). 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. You can have Chicken and Eggs Bowl (Oyakodon) using 8 simple ingredients and 6 simple steps. Here is how you achieve delicious meal.
Ingredients of Chicken and Eggs Bowl (Oyakodon)
- It’s 1 piece of chicken thigh.
- You need 4 of eggs.
- You need 1/2 of onion.
- You need 160 mL of Dashi broth (otherwise chicken soup) : (A).
- Prepare 2 tbsp of soy sauce : (A).
- It’s 3 tbsp of Sake (otherwise white wine) : (A).
- It’s 2 tbsp of sugar : (A).
- It’s 400 g of freshly cooked rice.
But to describe oyakodon's layered textures and sweet-salty sauce of onions. Oyako translates to "parent and child", and refers to the chicken and egg in the dish, while don is short for donburi – the rice and the bowl that the ingredients are served in. This dish is so common in Japan that they have special oyakodon pans, large enough for one serving. Oyakodon is a one-bowl meal consisting of a bed of rice topped with chicken and egg (hence the name 'oyako', meaning 'parent and child') and Add the dashi stock to your oyakodon pan or frying pan and heat before adding the mirin and soy sauce plus a pinch of sugar.
Chicken and Eggs Bowl (Oyakodon) instructions
- Thinly cut the onion into wedges. Cut the chicken into bite-size chunks..
- Put the condiments (A) in a pan. Heat it until it comes to a boil..
- Add the onion and simmer over medium heat for 2 minutes. Then, add the chicken and simmer over medium heat again for about 3 minutes..
- Beat eggs lightly. Then add 2/3 of them to the pan. Turn the heat down and simmer for 2 minutes with a lid. Use two pairs of chopsticks, and don't beat too much..
- Add the rest of beaten eggs and boil at medium heat for 10 seconds..
- Put them over the freshly cooked rice..
Bring to the boil and then. Oyakodon, a Japanese rice dish of chicken, onions and eggs flavored with mirin, soy and dashi stock, is a one-pan quick meal. 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. Oyako Donburi (Japanese Chicken Rice Bowl with Eggs). I Heart Umami fans have probably guessed how much I adore Japanese food.