Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, oyakodon. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look 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 popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Oyakodon is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook oyakodon using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Oyakodon:
- Prepare 6 pieces chicken thigh (full leg)
- Take 6 eggs
- Take 3 large onions
- Prepare 200 ml hon-tsuyu
- Prepare 600 ml clean water
- Get 600 g rice
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:
- First we need to prepare the ingredients well. De-bone the chicken thighs and cut into bite size cubes, cut the onions into strips (about 1cm wide) and lastly beat your eggs in a bowl. In a separate bowl, mix your water and hon-tsuyu (1:3).
- You can cook all the ingredients at the same time to save time but you will need a large pan. I cooked two servings at a time on a small pan. Its slow but it gets the job done.
- Pour your hon-tsuyu mixture onto the pan and wait till it starts to bubble, then add your chicken. When the chicken changes colour add your onions and continue cooking.
- Lastly add the beaten egg and cook until the egg is just lightly cooked. The egg is supposed to be a bit runny.
- Serve the rice in a bowl and then pour the egg and chicken on the rice like you would a sunny side up egg.
- I used chopped leek to add some colour to the food.
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!
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