Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, creamy 'oyako don' chicken and egg rice bowl. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Creamy 'Oyako Don' Chicken and Egg Rice Bowl is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Creamy 'Oyako Don' Chicken and Egg Rice Bowl is something which I have loved my entire life.
Outdoor Specialists Stocking The Highest Quality Camping Brands, Clothing & Equipment. Huge Range Of Food - Fast Delivery & Quick, Easy Returns - Clothing, Accessories & More Browse best-sellers, new releases, editor picks and the best deals in books Whisk the eggs in a bowl until well-beaten and pour over the chicken and stock. Don't beat the eggs too much, just beat it lightly until there is still some trace of the white. The key to a soft-set finish is to.
To get started 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:
- Make ready bowlful per serving Plain cooked rice
- Prepare Chicken thigh (flavor with 1 teaspoon each of sake, soy sauce, mirin)
- Get Onion
- Get Japanese leek (optional)
- Get Green onions or scallions
- Prepare to 2 per serving Eggs
- Prepare Dashi stock
- Take Soy sauce
- Make ready Mirin
- Make ready Sake
- Take Sugar
Oyako donburi, typically referred to simply as Oyakodon, is a Japanese dish consisting of chicken and egg cooked together in a light soup then poured over rice. 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. 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.
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.
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. 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!
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