Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, old-fashioned 'oyako don' chicken and egg rice bowl. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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. Oyakodon (親子丼) is a classic Japanese chicken and egg rice bowl, with tender pieces of chicken and sweet onions simmered in a sweet and savory dashi that's bound together with egg.
Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook old-fashioned 'oyako don' chicken and egg rice bowl using 18 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl:
- Get 2 Eggs
- Prepare 1 small, cut into wedges ★ Onion
- Make ready 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
- Make ready 1/2 ★ Chicken thigh meat
- Take 1 dash Mitsuba or green onion
- Get 1 Plain cooked rice (as much as you like)
- Get Sauce
- Prepare 3 tbsp or more to taste, Mentsuyu
- Get 1 tbsp Soy sauce
- Prepare 2 tsp Mirin
- Prepare 1/2 tsp Sugar
- Get 1 tbsp Sake
- Get 1 tsp Dashi stock granules
- Get 2 shakes Umami seasoning
- Get 200 ml Water
- Make ready 1 pinch Salt (to adjust the seasoning after tasting)
Our oyakodon recipe provides step-by-step instructions on how to prepare a perfect Japanese style chicken and egg donburi rice bowl. Oyakodon, a soupy rice bowl with bite-size chicken and softly cooked egg, is often overshadowed by its more glamorous cousins — katsudon, crowned with a golden breaded pork cutlet, and kaisendon, jeweled with sashimi But to describe oyakodon's layered textures and sweet-salty sauce of onions. Oyako translates to "parent and child" while donburi translates to "rice bowl". 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.
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.
Vegetables: Substitute spinach, green peas or snow peas for some or all of the scallions. If you don't have mirin on hand, substitute with a tablespoon of sugar. Donburi means rice bowl dish in Japanese and they have so many different types of donburi. Oyakodon is one of the classic donburi. Crack eggs into another mixing bowl and just break down white and yolk, but not whisking or over mixing.
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