Oyako-don (Chicken and Egg Rice Bowl)
Oyako-don (Chicken and Egg Rice Bowl)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, oyako-don (chicken and egg rice bowl). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Oyako-don (Chicken and Egg Rice Bowl) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Oyako-don (Chicken and Egg Rice Bowl) 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. Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock.

To begin with this recipe, we must first prepare a few ingredients. You can cook oyako-don (chicken and egg rice bowl) using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Oyako-don (Chicken and Egg Rice Bowl):
  1. Get 5 oz water
  2. Get 4-5 pieces sliced, dried shiitake mushrooms
  3. Prepare 1 Tbsp light-colored soy sauce
  4. Take 1 Tbsp Mirin
  5. Get 2 tsp sugar
  6. Make ready 1/3 tsp salt
  7. Prepare 5 and 1/4 oz Chicken thigh meat
  8. Get 1/2 onion
  9. Take 2 eggs
  10. Take MITSUBA if you want
  11. Take 2 cups steamed rice

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. Whisk the eggs in a bowl. Bring the soup back to the boil; pour the eggs over chicken and onion.

Steps to make Oyako-don (Chicken and Egg Rice Bowl):
  1. Soak dried mushroom in water.
  2. Add soy sauce, mirin, sugar and salt.
  3. Cut chicken into bite-size pieces. Slice the onion.
  4. Put the soy sauce mixture in a pot or a skillet and bring to a boil on medium heat.
  5. Put the chicken and onion in a skillet or a pot and cover with a lid. Let simmer till cooked.
  6. Beat eggs in a bowl, and pour over the chicken and onion. Cook an additional 10 sec. Remove from heat and cover the skillet/ the pot until egg is steamed.
  7. Ta-da!!! Serve over cooked rice.

Whisk the eggs in a bowl. Bring the soup back to the boil; pour the eggs over chicken and onion. Turn the heat to low and cover with a lid. 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. But to describe oyakodon's layered textures and sweet-salty sauce of onions.

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