Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, creamy 'oyako don' chicken and egg rice bowl. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Outdoor Specialists Stocking The Highest Quality Camping Brands, Clothing & Equipment. When the eggs are done, turn off the heat and pour the egg and chicken over a bowl of freshly boiled white rice. 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).
Creamy 'Oyako Don' Chicken and Egg Rice Bowl is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Creamy 'Oyako Don' Chicken and Egg Rice Bowl is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook creamy 'oyako don' chicken and egg rice bowl using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Creamy 'Oyako Don' Chicken and Egg Rice Bowl:
- Prepare 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
- Prepare 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
- Get 2 tbsp Soy sauce
- Get 2 tbsp Mirin
- Prepare 1 tbsp Sake
- Prepare 1 tsp Sugar
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. Oyako translates to "parent and child" while donburi translates to "rice bowl". Together, oyakodon simply means "parent and child rice bowl".
Instructions 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.
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. Oyakodon is a Japanese one bowl rice dish. Steamed white rice is topped with a combination of onions, chicken and softly cooked eggs that's been simmered in a broth of dashi, sake, mirin and soy sauce.
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