Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, creamy 'oyako don' chicken and egg rice bowl. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Creamy 'Oyako Don' Chicken and Egg Rice Bowl is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Creamy 'Oyako Don' Chicken and Egg Rice Bowl is something which I have loved my entire life. They’re nice and they look wonderful.
Outdoor Specialists Stocking The Highest Quality Camping Brands, Clothing & Equipment. When the eggs are done, turn off the heat and pour the egg and chicken over a bowl of freshly boiled white rice. 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).
To get started with this recipe, we have to prepare a few ingredients. You can cook creamy 'oyako don' chicken and egg rice bowl using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Creamy 'Oyako Don' Chicken and Egg Rice Bowl:
- Make ready 1 bowlful per serving Plain cooked rice
- Make ready 1 Chicken thigh (flavor with 1 teaspoon each of sake, soy sauce, mirin)
- Prepare 1/2 Onion
- Prepare 1/2 stalk Japanese leek (optional)
- Prepare 1 stalk Green onions or scallions
- Make ready 1 to 2 per serving Eggs
- Get 200 ml Dashi stock
- Get 2 tbsp Soy sauce
- Make ready 2 tbsp Mirin
- Get 1 tbsp Sake
- Prepare 1 tsp Sugar
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. Oyako translates to "parent and child" while donburi translates to "rice bowl". Together, oyakodon simply means "parent and child rice bowl".
Steps to make Creamy 'Oyako Don' Chicken and Egg Rice Bowl:
- Mix together all the flavoring ingredients listed from the dashi stock to the sugar.
- Slice the onion, and cut the Japanese leek and green onions on the diagonal. Cut the chicken into bite sized pieces, and flavor with 1 teaspoon each of sake, soy sauce and mirin.
- Put the combined dashi and flavoring ingredients, chicken and Japanese leek in the donburi pan, and turn on the heat.
- When the chicken is cooked through, prepare bowls of rice.
- Break the eggs in a bowl and beat. Pour half into the pan from the side of the pan to the middle.
- When the egg starts to firm up, add the green onion and swirl in the rest of the beaten eggs in the same way. Shake the pan while cooking until the egg is soft set.
- Slide the mixture from Step 6 on top of the rice, and it's done.
- You can use a rectangular tamagoyaki pan if that's what you have at home.
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. Oyakodon is a Japanese one bowl rice dish. Steamed white rice is topped with a combination of onions, chicken and softly cooked eggs that's been simmered in a broth of dashi, sake, mirin and soy sauce.
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