How to Cook Japanese Oyakodon Recipe (a bowl of Chicken and Egg Rice)
"Japanese Oyakodon Recipe (a bowl of Chicken and Egg Rice)Ingredients( 2 servings):Method of Making Oyakodon:Dalgano - Recipes Japan | Oyakodon is one "
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Japanese Oyakodon Recipe (a bowl of Chicken and Egg Rice)
Dalgano - Recipes Japan | Oyakodon is one of the Japanese variations of donburi or rice bowls. This dish is made with chicken meat cooked with half-boiled eggs as a side dish for rice bowls. This is a simple menu, but it is liked by many people.
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Japanese Oyakodon Recipe |
Ingredients( 2 servings):
- 100 gr fillet of chicken thigh or breast, cut into bite-sized pieces
- 2 chicken eggs
- 2 bowls of warm white rice
- 1 scallion, finely sliced
- 1 tablespoon of shredded seaweed
- 1/2 onion, thinly sliced
- Spice:
- 150 ml dashi stock (can be substituted with chicken/fish/seaweed)
- 1 1/2 tablespoons mirin(optional)
- 1 1/2 tablespoons cooking wine (optional)
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons soy sauce
Method of Making Oyakodon:
- Mix dashi stock, sugar, mirin, cooking wine, and soy sauce in a bowl, then set aside.
- Crack the egg and beat it off, then set it aside.
- Make a ration of oyakodon first. Arrange the onions and chicken in the pan, then pour in half of the spices. After that cook until the chicken is cooked.
- When the chicken is cooked, pour half of the beaten egg over the chicken stew. Don't stir.
- Allow the eggs to cook until half cooked, then pour over a bowl of hot rice.
- Do the same thing to make the second ration oyakodon.
- Sprinkle the oyakodon with shredded seaweed and sliced spring onions, then serve quickly.