Comforting Oyakodon. Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami-rich Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than. In Japan, oyakodon(親子丼) is probably the most popular of all donburi, or rice bowl dishes. The term literally means "parent and child bowl," a reference to chicken and egg in the same dish.

In fact, the word "Oyakodon" means "parent and child". 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), and other ingredients are all simmered together in a kind of soup that is made with soy sauce and stock. This oyakodon recipe is packed with vegetables and light enough that you can go. You can Have Comforting Oyakodon using 11 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Comforting Oyakodon

It's 6 of chicken thigh fillets.
What You needis 8 of eggs.
What You needis Tsp of finely ground pepper.
What You needis 10 g of dried seaweed.
It's 1 sachet of dashi powder.
What You needis 6 of spring onions.
What You needis 1 tbsp of sake.
It's 1 tbsp of light soy sauce.
What You needis 2 tbsp of pickled ginger.
It's Dash of sesame oil.
What You needis 1 cup of brown jasmine rice.

Bring this traditional Japanese dish to your kitchen - minus the chicken! This oyakodon recipe is packed with. Belonging to a group of donburi dishes — which are made up of cooked or steamed rice that is topped with a range of cooked or fresh ingredients — oyakodon, also. 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.

Comforting Oyakodon step by step

Cook the rice as per packet instructions. I like to steam the rice.
Chop and trim the chicken and season with finely ground black pepper.
Add seaweed and dashi powder to 300ml of water and simmer. Remove the seaweed once soft.
Crack 6 eggs into a bowl and season with pepper..
Separate the yolks from the final two eggs and mix the whites in with the rest of the eggs.
Using some scissors finely chop the seaweed.
Chop the spring onions.
In a hot frying pan add sesame oil then cook the chicken and spring onions.
Remove the chicken and set to one side. Heat sake and soy sauce until the alcohol has evaporated.
Add the dashi and simmer.
Add the chicken, onions and seaweed.
Stir in the eggs, holding back a small amount to be added later..
Once liquid has evaporated and eggs are cooked, remove from heat and add the remaining eggs. Stir..
Serve in a bowl with the eggs and chicken on top of the rice. Garnish with pickled ginger and a raw egg yolk. Enjoy! 🐣.

Try it for breakfast some cold morning. Oyakodon (親子丼) is a classic Japanese chicken and egg rice bowl, with tender pieces of chicken It's a satisfying comfort food that's a staple of Japanese home cooking thanks to its simple preparation. 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 of soul-satisfying comfort food that's easy to make. Together, oyakodon simply means "parent and child rice bowl". Stock : Traditional oyakodon calls for dashi stock, which is made by heating water with kombu and shavings of katsubushi.