Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, old-fashioned 'oyako don' chicken and egg rice bowl. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl is something that I have loved my entire life. They are fine and they look wonderful.
Classic Oyakodon recipe - chicken and egg are simmered in a sweet and savory dashi sauce then served on top of bowl of steamed rice. Japanese comfort food, Oyakodon is chicken meat and beaten eggs, simmered in a sweet and savory stock, and eaten over cooked rice in a bowl. 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 Adding the onions before the chicken and using a high proportion of broth allows you to simmer it down for better flavor.
To get started with this particular recipe, we have to prepare a few components. You can have old-fashioned 'oyako don' chicken and egg rice bowl using 18 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl:
- Take 2 Eggs
- Get 1 small, cut into wedges ★ Onion
- Make ready 1 dash: cut into thin rectangular slices ★ Carrot
- Get 2 ★ Dried shiitake mushrooms (rehydrated and sliced)
- Make ready 1 dash, cut into small rectangular slices ★ Kamaboko
- Make ready 1/2 ★ Chicken thigh meat
- Make ready 1 dash Mitsuba or green onion
- Get 1 Plain cooked rice (as much as you like)
- Prepare Sauce
- Get 3 tbsp or more to taste, Mentsuyu
- Make ready 1 tbsp Soy sauce
- Prepare 2 tsp Mirin
- Prepare 1/2 tsp Sugar
- Take 1 tbsp Sake
- Make ready 1 tsp Dashi stock granules
- Make ready 2 shakes Umami seasoning
- Make ready 200 ml Water
- Take 1 pinch Salt (to adjust the seasoning after tasting)
A big bowl of rice topped with chicken, onion and egg cooked in sweet soy flavor sauce. Oyako-nabe has the right sized surface area to just fit the topping onto the rice in a donburi. It also has a wooden handle vertically attached to the pan for easy handling when transferring the topping onto. Oyako translates to "parent and child" while donburi translates to "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.
Chicken : Nami cooked her chicken directly in the sauce, but I prefer the chicken to have some flavour on its own, so I marinated the chicken with a little soy sauce and sake and sear them before cooking the sauce. Our oyakodon recipe provides step-by-step instructions on how to prepare a perfect Japanese style chicken and egg donburi rice bowl. In a separate bowl, beat the eggs. Add the onion and chicken to the stock. Leave it until the chicken is cooked.
So that’s going to wrap this up for this special food old-fashioned 'oyako don' chicken and egg rice bowl recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
