Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, creamy 'oyako don' chicken and egg rice bowl. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Creamy 'Oyako Don' Chicken and Egg Rice Bowl is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Creamy 'Oyako Don' Chicken and Egg Rice Bowl is something which I’ve loved my entire life. They are nice and they look wonderful.
Outdoor Specialists Stocking The Highest Quality Camping Brands, Clothing & Equipment. Huge Range Of Food - Fast Delivery & Quick, Easy Returns - Clothing, Accessories & More Browse best-sellers, new releases, editor picks and the best deals in books Whisk the eggs in a bowl until well-beaten and pour over the chicken and stock. Don't beat the eggs too much, just beat it lightly until there is still some trace of the white. The key to a soft-set finish is to.
To begin with this recipe, we have to first prepare a few ingredients. You can have creamy 'oyako don' chicken and egg rice bowl using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Creamy 'Oyako Don' Chicken and Egg Rice Bowl:
- Prepare bowlful per serving Plain cooked rice
- Get Chicken thigh (flavor with 1 teaspoon each of sake, soy sauce, mirin)
- Prepare Onion
- Prepare Japanese leek (optional)
- Take Green onions or scallions
- Make ready to 2 per serving Eggs
- Prepare Dashi stock
- Prepare Soy sauce
- Take Mirin
- Get Sake
- Make ready Sugar
Oyako donburi, typically referred to simply as Oyakodon, is a Japanese dish consisting of chicken and egg cooked together in a light soup then poured over rice. 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. 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.
Instructions 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.
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. 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!
So that is going to wrap it up with this special food creamy 'oyako don' chicken and egg rice bowl recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
