Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, oyakodon. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Oyakodon is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Oyakodon is something that I have loved my whole life. They are nice and they look wonderful.
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.
To get started with this recipe, we must first prepare a few ingredients. You can cook oyakodon using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Oyakodon:
- Make ready 1 chicken breast fillet (cut diced)
- Get 1 chicken thighs (cut diced)
- Take 1 egg (beaten)
- Get 1/2 onion (cut triangle)
- Get 1 leek (sliced)
- Take 2 tbsp mirin
- Prepare 3 tbsp soy sauce
- Make ready Salt & sugar
- Get 1 pack dashi powder
- Take Water
- Get 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.
Instructions 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 is going to wrap this up for this exceptional food oyakodon recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
