Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken and eggs bowl (oyakodon). One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Chicken and Eggs Bowl (Oyakodon) is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Chicken and Eggs Bowl (Oyakodon) is something which I’ve loved my entire life.
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. Oyakodon is one of my favorite Japanese recipe and I have tried it multiple times in an authentic Japanese restaurants in the States and Japan.
To get started with this recipe, we must first prepare a few components. You can have chicken and eggs bowl (oyakodon) using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chicken and Eggs Bowl (Oyakodon):
- Take 1 piece chicken thigh
- Make ready 4 eggs
- Get 1/2 onion
- Get 160 mL Dashi broth (otherwise chicken soup) : (A)
- Take 2 tbsp soy sauce : (A)
- Get 3 tbsp Sake (otherwise white wine) : (A)
- Make ready 2 tbsp sugar : (A)
- Prepare 400 g freshly cooked rice
Homepage > Recipes > Egg Recipes > Oyakodon Recipe (Chicken and Egg Bowl with Soft and Silky Texture Topped with Extra Egg Yolk). 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. Together, oyakodon simply means "parent and child rice bowl".
Instructions to make Chicken and Eggs Bowl (Oyakodon):
- 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.
It's a satisfying comfort food that's a staple of Japanese home cooking thanks to its simple preparation. Together, oyakodon simply means "parent and child rice bowl". Thinly cut the onion into wedges. Cut the chicken into bite-size chunks. 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.
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