Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast. How To Make Oyakodon (Chicken & Egg Bowl). Chicken (as in parent), egg (as in child), and onions are simmered together in a dashi and soy sauce-based broth then served on top of steamed You have tender chicken and soft creamy egg over a fluffy bed of 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.

Top with egg and Chicken breast can be used in place of chicken thigh if you prefer. 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. You can Cook Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast

Lets Go Prepare 1/2 of Onion.
Lets Go Prepare 1/2 of Carrot (if you like).
What You needis 1/2 of cut Chicken breast.
It's 1 tbsp of Katakuriko.
It's 1 dash of Granulated Japanese style dashi (soup base).
It's 3 tbsp of Soy sauce.
Lets Go Prepare 3 tbsp of Mirin.
It's 1 tsp of Sugar.
Lets Go Prepare 200 ml of Water.
What You needis 3 of Eggs.

It consists of chicken and egg cooked in an umami-rich sauce served atop freshly cooked rice. Typically made in individual portions in a special small skillet with a standing handle, this family-size version is designed to be cooked in a large frying pan so you can make all four servings in one go. 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 But to describe oyakodon's layered textures and sweet-salty sauce of onions melting in soy, sake and mirin, the word. Oyakodon is a healthy dish made with only egg, onion, chicken, and rice.

Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast step by step

Finely chop the onions and carrots. Cut the chicken breasts meat into bite-sized strips (cut out the sinews), and completely cover with katakuriko (use a plastic bag if you like ).
Heat up a frying pan that's been coated with oil, and sauté the veggies first. Sprinkle with dashi stock during the process to make them soften. Cook it on about a medium heat all the way to the end..
Once the veggies have cooked through and become fairly soft, push them to the side and add in the chicken. Spread it out so that it doesn't stack up. Don't mess with it too much..
Break up the meat a bit once one side has been cooked through, add in the listed water amount and seasoning, cover with a lid, and cook for 5-6 minutes on medium. Prepare the whisked egg batter while you wait..
Open the lid and stir in the whisked egg. Immediately cover with a lid and cook for 40-50 seconds. Turn off the heat and utilize the residual heat to cook to your preference while covered with a lid..
It's done in under 10 minutes from start to finish! Enjoy it piping hot over rice. I heated the one shown in the photo up for 1 minute so the kids would eat it too..

The soft and creamy half-cooked egg combined with lightly sweetened sauce will melt in your mouth, and you'll empty the bowl before you know it. Oyakodon is so beloved in Japan that there are restaurants specializing in it. Finish the dish with a sprinkle of shichimi togarashi—a common spice mixture in Japan that usually contains coarsely. Oyako Donburi (Japanese Chicken Rice Bowl with Eggs). I Heart Umami fans have probably guessed how Part of the charm is watching the oyakodon broth seeps through layers of fluffy rice.