Easy Way to Prepare Tasty Oyakodon (Chicken and Egg Rice Bowl)

Oyakodon (Chicken and Egg Rice Bowl), 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. Try it for breakfast some cold morning. With the intense heat we've been getting on the Peninsula, and my equally intense schedule lately, this kind of quick and easy one-pot. Oyakodon, is an abbreviation for Oyako Donburi (親子丼), which literally means "parent and child bowl," alluding to the use of chicken and eggs together for this rice bowl. If you can get past the slightly morbid name, it's a sublimely satisfying meal that comes together in just minutes. 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. 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 seasoned with soy sauce, mirin, and dashi. A guaranteed mealtime favourite, we recommend you serve this as soon as you finish making it. 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. this is recipe you're looking for? To search another recipe Please look at the menu list to choose the recipe and beverage you want to try. if you can't find the recipe write keyword in search box. here is Oyakodon (Chicken and Egg Rice Bowl) you can enjoy.

Prepare: less then 10 Minute
Cook Time: 18 Minute

Ingredients that must be prepared for Oyakodon (Chicken and Egg Rice Bowl) :

1. Prepare 1/2 of large chicken thigh (boneless), cut into bite-size pieces -
2. Prepare 2 of eggs -
3. set 1/4 of onion, thinly sliced -
4. Prepare 1 tbsp of soy sauce -
5. You need 1 tbsp of mirin -
6. It's 1/2 tbsp of sake -
7. It's 1/2 tbsp of sugar -
8. It's 80 ml of water -
9. You need 1/3 tsp of dashi stock granules -

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 steamed Japanese rice. Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami-rich dashi-based sauce.

Oyakodon (Chicken and Egg Rice Bowl) instructions :

1. Add the soy sauce, mirin, sake, sugar, water, dashi stock, and the onion to a pot..
2. Cook for 2 minutes on medium-high heat..
3. Add the bite-sized pieces of chicken (note: the photo shows double the amount as stated in the ingredient list).
4. Simmer for another 2-3 minutes on medium-high heat to cook the chicken..
5. Pour in 2/3 of the beaten egg..
6. Cover with a lid and cook on medium heat for 2 minutes..
7. Pour in the remaining beaten egg, cover with a lid and simmer on high heat for 10 seconds. Turn off the heat and keep it covered while it cools until the egg reaches your desired doneness..
8. Serve over rice and enjoy..

Serves For 2 Person
Kcal: 130
Fat: 21g
Carbs: 25g
Protein: 37g
Sugar: 32g

It is then poured over a bowl of fluffy steamed rice. Oyakodon (Chicken and Egg Rice Bowl) I am abandoning postponing all the other recipes that are queuing behind to be blogged because this oyakodon simply cannot wait. It's just out-of-the-world delicious and the reason why I didn't make it earlier is because I never have dashi stock on hand, which was a required ingredient. An Easy Japanese Dish Similar to the gyudon recipe we posted a while back, oyakodon is flavored with mirin, soy sauce, and a bit of sugar. Oyakodon (親子丼), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all simmered together in a kind of soup which is made with soy sauce and stock, and then served on top of a large bowl of 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. Try it for breakfast some cold morning. With the intense heat we've been getting on the Peninsula, and my equally intense schedule lately, this kind of quick and easy one-pot. Oyakodon, is an abbreviation for Oyako Donburi (親子丼), which literally means "parent and child bowl," alluding to the use of chicken and eggs together for this rice bowl. If you can get past the slightly morbid name, it's a sublimely satisfying meal that comes together in just minutes. 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. 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 seasoned with soy sauce, mirin, and dashi. A guaranteed mealtime favourite, we recommend you serve this as soon as you finish making it. 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 steamed Japanese rice. 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. Oyakodon (Chicken and Egg Rice Bowl) I am abandoning postponing all the other recipes that are queuing behind to be blogged because this oyakodon simply cannot wait. It's just out-of-the-world delicious and the reason why I didn't make it earlier is because I never have dashi stock on hand, which was a required ingredient. An Easy Japanese Dish Similar to the gyudon recipe we posted a while back, oyakodon is flavored with mirin, soy sauce, and a bit of sugar. Oyakodon (親子丼), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all simmered together in a kind of soup which is made with soy sauce and stock, and then served on top of a large bowl of rice. The name of the dish is a poetic reflection of the fact that both. Oyakodon (親子丼) is a Japanese style rice bowl with chicken and egg in a sweet and savoury onion broth. This quick and easy delicious Oyakodon is a slightly different version of our previous Oyakodon. The soft and silky egg is very delicious. An oyakodon bowl is a simple dish of chicken, egg, broth, and seasoning. Oyakodon, funnily enough, translates literally to "parent-and-child" rice bowl. The parent is the chicken and the child is the egg. How to Make a Simple (and Healthy) Oyakodon Bowl. 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 seasoned with soy sauce, mirin, and dashi. A guaranteed mealtime favourite, we recommend you serve this as soon as you finish making it. Whisk the eggs in a bowl until well-beaten and pour over the chicken and stock. Make one serving at a time. Place over medium heat and bring to a gentle boil.