Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, old-fashioned 'oyako don' chicken and egg rice bowl. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
A guaranteed mealtime favourite, we recommend you serve this as soon as you finish making it. Browse our cupboard staples to ensure you have everything you need. Top with egg and chicken mixture, pouring out any excess broth from saucepan over rice. Add an extra egg yolk to center of each bowl, if desired (see note).
Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have old-fashioned 'oyako don' chicken and egg rice bowl using 18 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl:
- Prepare 2 Eggs
- Take 1 small, cut into wedges ★ Onion
- Prepare 1 dash: cut into thin rectangular slices ★ Carrot
- Make ready 2 ★ Dried shiitake mushrooms (rehydrated and sliced)
- Prepare 1 dash, cut into small rectangular slices ★ Kamaboko
- Get 1/2 ★ Chicken thigh meat
- Get 1 dash Mitsuba or green onion
- Make ready 1 Plain cooked rice (as much as you like)
- Get Sauce
- Get 3 tbsp or more to taste, Mentsuyu
- Get 1 tbsp Soy sauce
- Make ready 2 tsp Mirin
- Prepare 1/2 tsp Sugar
- Make ready 1 tbsp Sake
- Prepare 1 tsp Dashi stock granules
- Prepare 2 shakes Umami seasoning
- Prepare 200 ml Water
- Prepare 1 pinch Salt (to adjust the seasoning after tasting)
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. A big bowl of rice topped with chicken, onion and egg cooked in sweet soy flavoured sauce. Oyako translates to "parent and child" while donburi translates to "rice bowl". Together, oyakodon simply means "parent and child rice bowl".
Instructions to make Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl:
- Here are all the ingredients.
- Put the water, flavoring ingredients and the ingredients marked ★ in a pan and simmer over low-medium heat. Adjust the flavor to taste.
- When it tastes the way you like, add a little pinch of salt to nail the flavor.
- 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! It doesn't even take 10 minutes to cook.
Oyako translates to "parent and child" while donburi translates to "rice bowl". Together, oyakodon simply means "parent and child rice bowl". It is an extremely popular Japanese dish which features chicken meat (parent) and egg (child) on top a bowl of steaming Japanese rice. Authentic Japanese Cooking: Oyako-don - Chicken and Egg Rice Bowl *RERUN. Our theme for this episode is topped rice bowls.
So that is going to wrap this up for this special food old-fashioned 'oyako don' chicken and egg rice bowl recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
