Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, oyakodon. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami-rich dashi-based sauce. Super popular both at restaurants and at home, oyakodon (Japanese chicken and egg rice bowl) is sort of like the pizza of Japan—if pizza were the kind of soul-satisfying comfort food that's easy to make at. Oyakodon is a popular comfort food in Japan.
Oyakodon is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Oyakodon is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook oyakodon using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Oyakodon:
- Prepare 1 chicken breast fillet (cut diced)
- Make ready 1 chicken thighs (cut diced)
- Prepare 1 egg (beaten)
- Take 1/2 onion (cut triangle)
- Make ready 1 leek (sliced)
- Get 2 tbsp mirin
- Take 3 tbsp soy sauce
- Take Salt & sugar
- Take 1 pack dashi powder
- Make ready Water
- Make ready Gari (japanese ginger pickled)
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. Together, oyakodon simply means "parent and child rice bowl". Stock : Traditional oyakodon calls for dashi stock, which is made by heating water with kombu and shavings of katsubushi. Oyakodon, a soupy rice bowl with bite-size chicken and softly cooked egg, is often overshadowed by its But to describe oyakodon's layered textures and sweet-salty sauce of onions melting in soy.
Steps to make Oyakodon:
- Marinade the chicken with soy sauce for 5 minutes.
- Boil some water, add dashi powder, and put sliced onion in.
- Put the chicken in the broth, season with salt, sugar, and mirin, wait until it's cooked.
- When the stock start to dry, put the beaten egg in, followed with the leek.
- Give extra time to let it cool before served to get a better taste.
- Serve with gari (japanese ginger pickled), and togarashi.
Oyakodon is chicken and egg in seasoned broth over rice in a bowl. Oyako means parents and And Oyakodon is definitely categorized in B class gourmet. It doesn't matter though, because it still tastes. Man, the oyakodon from that stall is so good, I could have it everyday. This oyakodon recipe is packed with vegetables and light enough that you can go for seconds without piling on calories!
So that’s going to wrap this up for this exceptional food oyakodon recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
