Monday, August 19, 2019

Oyakodon (Chicken and Egg Bowl)

Oyakodon (Chicken and Egg Bowl)



Oyakodon is cooked in a single pan the place onions, chicken, and egg are simmered in an umami wealthy dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, here's the sort of one-bowl meal you may perhaps prepare dinner in much not up to 30 minutes!

Oyakodon (Chicken & Egg Bowl) and miso soup at the wood table.

When it involves mainstream quickly food, Japan gives not basically hamburgers and french fries, however the menu also extends to noodles and donburi (rice bowl) meals.

During lunch time, you’d see diners and cafeterias round the workplace homes crowded with Japanese salarymen and workplace girls making their fuss-free quickly meals orders. These lunch spots always serve up fast one-bowl meals, and Oyakodon (親子丼) or Oyako Donburi (親子丼ぶり) is typically certainly one of the conventional choices.

How To Make Oyakodon (Chicken & Egg Bowl)
Classic Oyakodon recipe – hen and egg are simmered in a candy and savory dashi sauce then served on upper of the bowl of steamed rice.

What is Oyakodon?
A vintage soul meals of Japan, the literal translation of Oyakodon (親子丼) potential “parent-and-child rice bowl.” Chicken (as in parent), egg (as in child), and onions are simmered collectively in a dashi and soy sauce base broth then served on upper of steamed rice.

Similar to Gyudon and Katsudon, Oyakodon isn't simply a long-time favourite at restaurants but in addition a favourite to make at Japanese home. Just because the identify implies, everything in regards to the rice bowl brings alleviation and warmth.

Oyakodon (Chicken & Egg Bowl) and miso soup at the wood table.
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5 Reasons You Must Make Oyakodon
1. One pan/bowl meal
When considering of simple weeknight meals, one pan and one bowl meal is an upper solution. Less dishes = simple cleanup!

2. Quick and simple 30-minute cooking
These dishes may perhaps be whipped up with minimum time and effort. I first realized the best way to prepare dinner oyakodon throughout dwelling and financial magnificence in heart school. Until those days, it's nonetheless certainly one of my go-to alleviation foods. If you've got childrens at home, Oyakodon is a huge dish they might certainly master. The sort of survival meal that may perhaps maintain them whilst they cross to college.

3. No oil, contemporary wholesome ingredients
The onions and hen are simmered in pale dashi and soy sauce founded mostly sauce.  There’s no frying concerned at all.

4. Common meals within the pantry
Chicken, egg, and onion are really primary meals in most cuisines. I always have those meals useful in my refrigerator (or freezer in case of chicken).

As for the condiments, for those who prepare dinner Japanese or Asian meals often, you most doubtless have sake (or Chinese rice wine), mirin, and soy sauce.

For the dashi broth, I suggest making it in a huge pot so that you may perhaps preserve within the refrigerator as much as a week. It takes minimum time and attempt to make this soup stock. With an enormous batch, you may perhaps take a portion out to make oyakodon, and a portion out for miso soup.  Now you've got a filling rice bowl and a soothing miso soup. Win! If you favor a brief cut, instantaneous dashi is a perfectly acceptable choice too.


5. Satisfying alleviation meal at home
You have tender hen and tender creamy egg over a fluffy bed of rice. The rice absorbs delicious dashi sauce and each mouthful is sweet-salty-savory. Here you've got it: a belly-filling, delicious alleviation meal in a single bowl.

Katsudonburi at the wood table.

If you take pleasure in rice bowl donburi dishes, verify out a sequence of 12 Donburi Recipes!

Oyakodon at the wood table.
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Oyakodon (Chicken & Egg Bowl) 親子丼 | Easy Japanese Recipes at
OYAKODON (CHICKEN & EGG BOWL)
Prep Time15 minsCook Time15 minsTotal Time30 mins

Oyakodon is cooked in a single pan the place onions, chicken, and egg are simmered in an umami wealthy dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, here's the sort of one-bowl meal you may perhaps prepare dinner in much not up to 30 minutes!
Course: Main Course
Cuisine: Japanese
Keyword: donburi, over rice
Servings: 2


INGREDIENTS

2 boneless skinless hen thighs
½ onion
2 huge eggs
Seasonings (ample quantity - don't ought to make use of all):
2/3 cup dashi
1 ½ Tbsp mirin
1 ½ Tbsp sake
1 ½ Tbsp soy sauce
1 ½ tsp sugar
To serve:
3 cups  cooked Japanese brief grain rice
small bunch Mitsuba (Japanese parsley) (or inexperienced onion/scallion)
Shichimi Togarashi (Japanese seven spice)



INSTRUCTIONS

Gather all of the ingredients.
Oyakodon Ingredients
Combine dashi, mirin, sake, soy sauce in a bowl or a liquid measuring cup.

Oyakodon 1
Add sugar and blend all collectively till sugar is dissolved.

Oyakodon 2
Thinly slice the onion and chop mitsuba (or inexperienced onion). Beat one egg in a small bowl (you will ought to beat one other egg whilst you're employed at the moment batch).

Oyakodon 3
Slice the hen thigh diagonally and cut into 1.5" (4 cm) pieces. I suggest utilizing “sogigiri” chopping methodology so the hen shall be identical thickness and create extra floor edge for quickly cooking.

Oyakodon 4
We make one serving at a time utilizing an 8-inch frying pan (so you may perhaps slide the dish onto rice bowl). Divide all of the meals in half. Add half of the onion in a single layer.  Pour roughly 1/3 to ½ of the seasonings combination (depending at the dimension of your frying pan, the quantity might vary). You will want simply sufficient sauce to disguise the onion and chicken.

Oyakodon 5
Add half of the hen on upper of the onion. Make certain the onion and hen are frivolously distributed.  Turn at the warmth to medium warmth and carry to a boil.

Oyakodon 6
Once boiling, decrease the warmth to medium-low heat. Skim off any foam or scum for those who see any. Cover and prepare dinner for about 5 minutes or till hen will not be any longer pink.

Oyakodon 7
Slowly and frivolously drizzle the crushed egg over the hen and onion. Cook protected on medium-low warmth till the egg is executed in your liking. Usually, Oyakdon in Japan is served with an nearly set but runny egg.

Oyakodon 8
Add the mitsuba (or inexperienced onion) proper earlier than removal from the heat. Pour the hen and egg on upper of steamed rice and drizzle wanted quantity of last sauce.sourceJustOneCookbook.com
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