Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, creamy 'oyako don' chicken and egg rice bowl. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Classic Oyakodon recipe - chicken and egg are simmered in a sweet and savory dashi sauce then Chicken, egg, and onion are pretty standard ingredients in most cuisines. Chef Dai demonstrates how to make "Oyakodon" - a simple yet delicious Japanese rice bowl recipe with tender, juicy nuggets of chicken and fluffy, creamy egg. 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. 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.
Creamy 'Oyako Don' Chicken and Egg Rice Bowl is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Creamy 'Oyako Don' Chicken and Egg Rice Bowl is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have creamy 'oyako don' chicken and egg rice bowl using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Creamy 'Oyako Don' Chicken and Egg Rice Bowl:
- Take 1 bowlful per serving Plain cooked rice
- Make ready 1 Chicken thigh (flavor with 1 teaspoon each of sake, soy sauce, mirin)
- Make ready 1/2 Onion
- Make ready 1/2 stalk Japanese leek (optional)
- Make ready 1 stalk Green onions or scallions
- Make ready 1 to 2 per serving Eggs
- Prepare 200 ml Dashi stock
- Make ready 2 tbsp Soy sauce
- Prepare 2 tbsp Mirin
- Get 1 tbsp Sake
- Make ready 1 tsp Sugar
Oyako literally means parents and children in Japanese and is a reference to two of the dish's main ingredients: chicken and egg. Add the onion and chicken to the stock. Leave it until the chicken is cooked. Do not boil it too much.
Steps to make Creamy 'Oyako Don' Chicken and Egg Rice Bowl:
- Mix together all the flavoring ingredients listed from the dashi stock to the sugar.
- Slice the onion, and cut the Japanese leek and green onions on the diagonal. Cut the chicken into bite sized pieces, and flavor with 1 teaspoon each of sake, soy sauce and mirin.
- Put the combined dashi and flavoring ingredients, chicken and Japanese leek in the donburi pan, and turn on the heat.
- When the chicken is cooked through, prepare bowls of rice.
- Break the eggs in a bowl and beat. Pour half into the pan from the side of the pan to the middle.
- When the egg starts to firm up, add the green onion and swirl in the rest of the beaten eggs in the same way. Shake the pan while cooking until the egg is soft set.
- Slide the mixture from Step 6 on top of the rice, and it's done.
- You can use a rectangular tamagoyaki pan if that's what you have at home.
Leave it until the chicken is cooked. Do not boil it too much. Break the eggs into bowl but separate one egg york and gently whisk. Add the egg york and remove from the heat. Serve over the steamed rice and sprinkle the chives.
So that’s going to wrap it up with this exceptional food creamy 'oyako don' chicken and egg rice bowl recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
