Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, my special chicken and egg rice bowl. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
My Special Chicken and Egg Rice Bowl is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. My Special Chicken and Egg Rice Bowl is something which I have loved my entire life.
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 mixture, pouring out any excess broth from saucepan over rice. Add an extra egg yolk to center of each bowl, if desired (see note).
To get started with this recipe, we must first prepare a few ingredients. You can have my special chicken and egg rice bowl using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make My Special Chicken and Egg Rice Bowl:
- Prepare 100 grams Thinly sliced chicken thigh meat
- Make ready 1/2 Onion
- Make ready 1 bowl per serving White rice
- Make ready 2 Eggs
- Get 2 tsp ❤ Dashi stock granules
- Make ready 100 ml ❤ Sake
- Prepare 1 tbsp ❤ Sugar
- Get 1 dash ❤ Salt
- Make ready 3 tbsp ❤ Soy sauce
- Get 2 tbsp ❤ Mirin
Classic Oyakodon recipe - chicken and egg are simmered in a sweet and savory dashi sauce then served on top of bowl of steamed rice. You don't need this special Oyakdon pan. 🙂. You have tender chicken and soft creamy egg over a fluffy bed of rice. The rice absorbs delicious dashi sauce.
Instructions to make My Special Chicken and Egg Rice Bowl:
- Fry the chicken in a frying pan in about 1 tablespoon of oil.
- When the surface of the chicken is cooked, add the onion and stir fry.
- Add the ingredients marked ❤ (in this order if possible: Dashi stock granules – sake – sugar – salt – soy sauce – mirin). Mix together and put on a lid, and simmer over low-medium heat for 4 to 5 minutes.
- Swirl in the lightly beaten (but not overly beaten) eggs, put the lid back on and simmer until the eggs are about 70% set. And it's done!
- The finished rice bowl should look like this!
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. Oyako literally means parents and children in Japanese and is a reference to two of the dish's main ingredients: chicken and egg. 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. Soborodon (crumbled chicken and egg bowl).
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