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Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami-rich dashi-based sauce. Man, the oyakodon from that stall is so good, I could have it everyday. 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 cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you conveniently, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Oyakodon dishes that you simply make.
Alright, don’t linger, let’s task this oyakodon menu with 6 components which are absolutely easy to find, and we have to process them at the very least through 6 tips. You should devote a while on this, so the resulting food could be perfect.
Ingredients for Oyakodon:
- Require 6 pieces - chicken thigh (full leg)
- Make ready 6 eggs
- Get 3 of large onions
- Require 200 ml - hon-tsuyu
- You need 600 ml clean water
- Prepare 600 g - rice
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! Oyakodon is one of my favorite Japanese recipe and I have tried it multiple times in an authentic Japanese restaurants in the States and Japan. Oyakodon is chicken and egg in seasoned broth over rice in a bowl.
Oyakodon steps:
- First we need to prepare the ingredients well. De-bone the chicken thighs and cut into bite size cubes, cut the onions into strips (about 1cm wide) and lastly beat your eggs in a bowl. In a separate bowl, mix your water and hon-tsuyu (1:3).
- You can cook all the ingredients at the same time to save time but you will need a large pan. I cooked two servings at a time on a small pan. Its slow but it gets the job done.
- Pour your hon-tsuyu mixture onto the pan and wait till it starts to bubble, then add your chicken. When the chicken changes colour add your onions and continue cooking.
- Lastly add the beaten egg and cook until the egg is just lightly cooked. The egg is supposed to be a bit runny.
- Serve the rice in a bowl and then pour the egg and chicken on the rice like you would a sunny side up egg.
- I used chopped leek to add some colour to the food.
Oyako means parents and And Oyakodon is definitely categorized in B class gourmet. It doesn't matter though, because it still tastes. Oyakodon, a Japanese rice dish of chicken, onions and eggs flavored with mirin, soy and dashi Similar to the gyudon recipe we posted a while back, oyakodon is flavored with mirin, soy sauce, and. See more ideas about Oyakodon recipe, Asian recipes, Recipes. · Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami rich dashi-based sauce. This oyakodon recipe is packed with vegetables and light enough that you can go for seconds without piling on calories!
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