Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl. 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. Chef Dai demonstrates how to make "Oyakodon" - a simple yet delicious Japanese rice bowl recipe with tender, juicy nuggets of chicken and fluffy, creamy egg.

Chicken and eggs are simmered in a flavorful broth and then spooned over steamed Japanese rice. Oyako literally means parents and children in Japanese and is a reference to two of the dish's main ingredients: chicken and egg. Donburi in Japanese cuisine is a dish where simmered vegetable, meat or fish is Oyako-Donburi, also called Oyako-Don is a classic Japanese rice bowl in which chicken, egg and onion is simmered in a sweet savory sauce and. You can Cook Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl using 18 ingredients and 5 steps. Here is how you cook that.

Ingredients of Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl

It's 2 of Eggs.
It's 1 of small, cut into wedges ★ Onion.
What You needis 1 of dash: cut into thin rectangular slices ★ Carrot.
Lets Go Prepare 2 of ★ Dried shiitake mushrooms (rehydrated and sliced).
Lets Go Prepare 1 of dash, cut into small rectangular slices ★ Kamaboko.
What You needis 1/2 of ★ Chicken thigh meat.
It's 1 dash of Mitsuba or green onion.
It's 1 of Plain cooked rice (as much as you like).
Lets Go Prepare of Sauce.
It's 3 tbsp of or more to taste, Mentsuyu.
What You needis 1 tbsp of Soy sauce.
It's 2 tsp of Mirin.
What You needis 1/2 tsp of Sugar.
It's 1 tbsp of Sake.
It's 1 tsp of Dashi stock granules.
Lets Go Prepare 2 of shakes Umami seasoning.
It's 200 ml of Water.
Lets Go Prepare 1 pinch of 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 (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. It's a satisfying comfort food that's a staple of Japanese home cooking thanks to its simple preparation. 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.

Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl step by step

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..

It consists of chicken and egg cooked in an umami-rich sauce served atop freshly cooked rice. The best way to eat this dish is to start from the bottom, digging in to get chunks of rice to mix with the soft-cooked egg and you will have perfectly balanced mouthfuls. Add the onion and chicken to the stock. Leave it until the chicken is cooked. Do not boil it too much.