Easy Fluffy and Soft Oyako Don (Chicken and Egg Rice Bowl). 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. 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.

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 kind With the intense heat we've been getting on the Peninsula, and my equally intense schedule lately, this kind of quick and easy one-pot rice bowl has. Oyakodon, short for Oyako Donburi (親子丼), is a chicken and egg rice bowl with tender pieces of chicken simmered with sweet onions in a sweet and savory The word Donburi (丼) refers to a type of deep bowl used for serving food, but it also refers to a class of dishes served in the eponymous vessel. This is one of the most popular Japanese dishes. You can Cook Easy Fluffy and Soft Oyako Don (Chicken and Egg Rice Bowl) using 11 ingredients and 13 steps. Here is how you cook that.

Ingredients of Easy Fluffy and Soft Oyako Don (Chicken and Egg Rice Bowl)

It's 50 grams of Chicken tenderloin.
It's 2 of Eggs.
What You needis 1/4 of Onion.
What You needis 1 tbsp of ◆Mirin.
What You needis 1 tbsp of ◆Mentsuyu.
What You needis 1 tbsp of ◆Sake.
Lets Go Prepare 1 tsp of Vegetable oil.
It's 1 dash of Salt and pepper.
What You needis 1 tbsp of Green onions, chopped.
What You needis 1 of Shredded nori seaweed.
Lets Go Prepare 1 of bowlful Plain cooked rice.

Leave it until the chicken is cooked. Do not boil it too much. Break the eggs into bowl but separate one egg Once the chicken is cooked, pour the egg (with egg white) over the chicken and onion leave it until the egg is cooked. Oyako Donburi (Japanese Chicken Rice Bowl with Eggs).

Easy Fluffy and Soft Oyako Don (Chicken and Egg Rice Bowl) instructions

Remove the sinew from the chicken tenderloins..
Cut into bite-sized pieces..
Mix the ◆ ingredients, and add the Step 2 chicken. Marinate for about 10 minutes..
Beat the eggs..
Slice the onion..
Pour oil in a frying pan, and heat..
Gently sprinkle salt and pepper on the onion, and stir-fry until it becomes soft and wilted..
Turn down the heat to low-medium, and add the chicken from Step 3 (including the sauce). Simmer until the meat is cooked through..
Turn down the heat to low, and pour in the eggs. Mix by drawing a circle around the pan 2-3 times with your spatula, and cover with a lid..
Steam for 20-30 minutes..
Stir all over. When the mixture is cooked half way through, turn off the heat ..
Portion out rice in a bowl, and transfer chicken-egg combination from Step 11 on top..
Sprinkle with chopped green onions and shredded nori seaweed, then you're done..

I Heart Umami fans have probably guessed how much I adore Japanese food. Nothing beats a one bowl meal with juicy chicken, sweet onions, and soft eggs. Part of the charm is watching the oyakodon broth seeps through layers of fluffy rice. Oyako is a traditional Japanese donburi, or rice bowl. Chicken and eggs are simmered in a flavorful broth and then spooned over steamed Japanese rice.