Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, old-fashioned 'oyako don' chicken and egg rice bowl. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
A guaranteed mealtime favourite, we recommend you serve this as soon as you finish making it. Browse our cupboard staples to ensure you have everything you need. Top with egg and chicken mixture, pouring out any excess broth from saucepan over rice. Add an extra egg yolk to center of each bowl, if desired (see note).
Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook old-fashioned 'oyako don' chicken and egg rice bowl using 18 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl:
- Get 2 Eggs
- Get 1 small, cut into wedges ★ Onion
- Get 1 dash: cut into thin rectangular slices ★ Carrot
- Prepare 2 ★ Dried shiitake mushrooms (rehydrated and sliced)
- Prepare 1 dash, cut into small rectangular slices ★ Kamaboko
- Get 1/2 ★ Chicken thigh meat
- Make ready 1 dash Mitsuba or green onion
- Prepare 1 Plain cooked rice (as much as you like)
- Make ready Sauce
- Take 3 tbsp or more to taste, Mentsuyu
- Take 1 tbsp Soy sauce
- Take 2 tsp Mirin
- Prepare 1/2 tsp Sugar
- Get 1 tbsp Sake
- Make ready 1 tsp Dashi stock granules
- Take 2 shakes Umami seasoning
- Make ready 200 ml Water
- Prepare 1 pinch Salt (to adjust the seasoning after tasting)
The name of the dish literally translates to "parent-child" rice bowl. "Oya" means parents, hence the chicken, and "ko" means child, hence the egg. A big bowl of rice topped with chicken, onion and egg cooked in sweet soy flavoured sauce. Oyako translates to "parent and child" while donburi translates to "rice bowl". Together, oyakodon simply means "parent and child rice bowl".
Steps to make Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl:
- Here are all the ingredients.
- Put the water, flavoring ingredients and the ingredients marked ★ in a pan and simmer over low-medium heat. Adjust the flavor to taste.
- When it tastes the way you like, add a little pinch of salt to nail the flavor.
- When the onion is transparent and softened, swirl in the beaten egg, add the mitsuba and so on, bring to a boil rapidly over high heat then turn the heat off! Let it rest for at least a minute.
- Spoon it over a bowl of hot hot rice and you're done! It doesn't even take 10 minutes to cook.
Oyako translates to "parent and child" while donburi translates to "rice bowl". Together, oyakodon simply means "parent and child rice bowl". It is an extremely popular Japanese dish which features chicken meat (parent) and egg (child) on top a bowl of steaming Japanese rice. Authentic Japanese Cooking: Oyako-don - Chicken and Egg Rice Bowl *RERUN. Our theme for this episode is topped rice bowls.
So that’s going to wrap it up with this exceptional food old-fashioned 'oyako don' chicken and egg rice bowl recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
