Recipe of Quick Skillet Oyako Don (Chicken & Egg Rice Bowl)
Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to make a special dish, Recipe of Award-winning Skillet Oyako Don (Chicken & Egg Rice Bowl). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Skillet Oyako Don (Chicken & Egg Rice Bowl), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Skillet Oyako Don (Chicken & Egg Rice Bowl) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Skillet Oyako Don (Chicken & Egg Rice Bowl) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few components. You can have Skillet Oyako Don (Chicken & Egg Rice Bowl) using 10 ingredients and 8 steps. Here is how you cook it.
I thought using a pan will make it easier to cook the exact amount for my 4 family members.
The key is to control the heat. It's best to cook over low heat while checking on it. Recipe by Koutakerumama
Ingredients and spices that need to be Take to make Skillet Oyako Don (Chicken & Egg Rice Bowl):
- 300 grams Chicken thigh
- 1 medium Onion
- 300 ml ● Dashi stock
- 100 ml ● Mirin
- 50 ml ● Usukuchi soy sauce
- 50 ml ● Soy sauce
- 1 tbsp ● Sugar
- 7 medium Egg
- 540 ml White rice
- 2 Scallions
Instructions to make Skillet Oyako Don (Chicken & Egg Rice Bowl)
- Cut chicken thighs into bite-sized pieces and thinly slice the onion.
- Cut scallions diagonally.
- Simmer the chicken and onions in the ● ingredients.
- When it's cooked through, beat 4 eggs and swirl it in from the center of the pan.
- When it's cooked halfway, beat the rest of the 3 eggs and pour from the side of the pan. Turn the heat down to low.
- Sprinkle the scallions, cover the pan and turn off the heat. Let steam in residual heat for about 20 seconds.
- Serve rice in bowls.
- Transfer the eggy mixture over rice and it's done.
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