Creamy 'Oyako Don' Chicken and Egg Rice Bowl. Classic Oyakodon recipe - chicken and egg are simmered in a sweet and savory dashi sauce then Chicken, egg, and onion are pretty standard ingredients in most cuisines. 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.

It's a satisfying comfort food that's a staple of Japanese home cooking thanks to its simple preparation. 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. You can Have Creamy 'Oyako Don' Chicken and Egg Rice Bowl using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of Creamy 'Oyako Don' Chicken and Egg Rice Bowl

Lets Go Prepare 1 of bowlful per serving Plain cooked rice.
Lets Go Prepare 1 of Chicken thigh (flavor with 1 teaspoon each of sake, soy sauce, mirin).
It's 1/2 of Onion.
Lets Go Prepare 1/2 stalk of Japanese leek (optional).
What You needis 1 stalk of Green onions or scallions.
What You needis 1 of to 2 per serving Eggs.
It's 200 ml of Dashi stock.
It's 2 tbsp of Soy sauce.
Lets Go Prepare 2 tbsp of Mirin.
It's 1 tbsp of Sake.
What You needis 1 tsp of Sugar.

Oyako literally means parents and children in Japanese and is a reference to two of the dish's main ingredients: chicken and egg. A big bowl of rice topped with chicken, onion and egg cooked in sweet soy flavor sauce. Oyako-nabe has the right sized surface area to just fit the topping onto the rice in a donburi. It also has a wooden handle vertically attached to the pan for easy handling when transferring the topping onto.

Creamy 'Oyako Don' Chicken and Egg Rice Bowl step by step

Mix together all the flavoring ingredients listed from the dashi stock to the sugar..
Slice the onion, and cut the Japanese leek and green onions on the diagonal. Cut the chicken into bite sized pieces, and flavor with 1 teaspoon each of sake, soy sauce and mirin..
Put the combined dashi and flavoring ingredients, chicken and Japanese leek in the donburi pan, and turn on the heat..
When the chicken is cooked through, prepare bowls of rice..
Break the eggs in a bowl and beat. Pour half into the pan from the side of the pan to the middle..
When the egg starts to firm up, add the green onion and swirl in the rest of the beaten eggs in the same way. Shake the pan while cooking until the egg is soft set..
Slide the mixture from Step 6 on top of the rice, and it's done..
You can use a rectangular tamagoyaki pan if that's what you have at home..

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. Vegetables: Substitute spinach, green peas or snow peas for some or all of the scallions. If you don't have mirin on hand, substitute with a tablespoon of sugar. Our oyakodon recipe provides step-by-step instructions on how to prepare a perfect Japanese style chicken and egg donburi rice bowl. Add the onion and chicken to the stock.