Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, oyakodon. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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. 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 at.
Oyakodon is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Oyakodon is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have oyakodon using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Oyakodon:
- Take 1 chicken breast fillet (cut diced)
- Prepare 1 chicken thighs (cut diced)
- Prepare 1 egg (beaten)
- Take 1/2 onion (cut triangle)
- Prepare 1 leek (sliced)
- Make ready 2 tbsp mirin
- Make ready 3 tbsp soy sauce
- Take Salt & sugar
- Get 1 pack dashi powder
- Take Water
- Take Gari (japanese ginger pickled)
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. This is the ORIGINAL Oyakodon recipe! Man, the oyakodon from that stall is so good, I could have it everyday.
Steps to make Oyakodon:
- Marinade the chicken with soy sauce for 5 minutes.
- Boil some water, add dashi powder, and put sliced onion in.
- Put the chicken in the broth, season with salt, sugar, and mirin, wait until it's cooked.
- When the stock start to dry, put the beaten egg in, followed with the leek.
- Give extra time to let it cool before served to get a better taste.
- Serve with gari (japanese ginger pickled), and togarashi.
Oyakodon is a poetically named dish meaning father and child, referring to the fact that both the chicken and the egg are used in the dish. It consists of a bowl of white rice that is topped with chicken. Oyakodon is chicken and egg in seasoned broth over rice in a bowl. Oyako means parents and And Oyakodon is definitely categorized in B class gourmet. It doesn't matter though, because it still tastes.
So that’s going to wrap it up for this exceptional food oyakodon recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
