Recipe: Oishi Skillet Oyako Don (Chicken & Egg Rice Bowl) For Vegan's Friend

Skillet Oyako Don (Chicken & 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. Classic Oyakodon recipe - chicken and egg are simmered in a sweet and savory dashi sauce then served on top of bowl of steamed rice.

Oyakodon is a classic form of Japanese rice bowl dishes called donburi. Oyako means "parent and child," which is represented by chicken and egg. Oyako is a traditional Japanese donburi, or rice bowl. You can Have Skillet Oyako Don (Chicken & Egg Rice Bowl) using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of Skillet Oyako Don (Chicken & Egg Rice Bowl)

1. Lets Go Prepare 300 grams of Chicken thigh.
2. What You needis 1 medium of Onion.
3. What You needis 300 ml of ● Dashi stock.
4. It's 100 ml of ● Mirin.
5. It's 50 ml of ● Usukuchi soy sauce.
6. What You needis 50 ml of ● Soy sauce.
7. It's 1 tbsp of ● Sugar.
8. It's 7 medium of Egg.
9. Lets Go Prepare 540 ml of White rice.
10. Lets Go Prepare 2 of Scallions.

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. Oyakodon (親子丼), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions). Traditionally, oyakodon recipe starts with simmering chicken in dashi broth.

Skillet Oyako Don (Chicken & Egg Rice Bowl) instructions

1. Cut chicken thighs into bite-sized pieces and thinly slice the onion..
2. Cut scallions diagonally..
3. Simmer the chicken and onions in the ● ingredients..
4. When it's cooked through, beat 4 eggs and swirl it in from the center of the pan..
5. When it's cooked halfway, beat the rest of the 3 eggs and pour from the side of the pan. Turn the heat down to low..
6. Sprinkle the scallions, cover the pan and turn off the heat. Let steam in residual heat for about 20 seconds..
7. Serve rice in bowls..
8. Transfer the eggy mixture over rice and it's done..

It consists of chicken and egg cooked in an umami-rich sauce served atop freshly cooked rice. It's as simple as that, but then again simplicity is supreme in Japanese cuisine. Oyakodon (Japanese Chicken and Egg Rice Bowl). In Japanese, oya means "parent," and ko means "child." Donburi, typically shortened to just don, means Otherwise, a skillet will do fine. (You'll just have to squish the ingredients around a bit to get them to fit perfectly on top of a bowl of rice.) 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. 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.