Easiest Way to Prepare Perfect Oyakodon (Japanese Chicken & Egg Rice Bowl)
Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Steps to Prepare Perfect Oyakodon (Japanese Chicken & Egg Rice Bowl). It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Oyakodon (Japanese 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 Oyakodon (Japanese 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 Oyakodon (Japanese Chicken & Egg Rice Bowl) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Oyakodon (Japanese Chicken & Egg Rice Bowl) estimated approx 30 minutes.
To begin with this particular recipe, we have to prepare a few components. You can cook Oyakodon (Japanese Chicken & Egg Rice Bowl) using 8 ingredients and 7 steps. Here is how you cook that.
Oyakodon 親子丼 is a delicious rice bowl topped with chicken and silky eggs, also one of my go-to weeknight meals that literally takes 20 minutes to make🥢
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Ingredients and spices that need to be Prepare to make Oyakodon (Japanese Chicken & Egg Rice Bowl):
- 200 g chicken thighs/ breast
- 2 large eggs
- 1 small onion
- Cooked rice
- 200 ml dashi stock (you can find instant dashi powder at asian grocery stores)
- 1.5 tbsp soy sauce
- 1.5 tbsp mirin
- 1 tsp sugar
Instructions to make Oyakodon (Japanese Chicken & Egg Rice Bowl)
- Cut chicken into small bite-size pieces and onion into slices
- Combine all the seasonings and mix until sugar dissolves
- Add the seasoning and onions to the pan and bring to a boil
- Add chicken to the pan and let it simmer on medium heat
- Beat your eggs in a bowl and set aside
- Once the chicken is cooked through, pour the eggs in and let it cook for around 30 seconds (don’t overcook the eggs, it’s supposed to be runny)
- Pour the chicken over cooked rice, then garnish with finely chopped spring onions, nori/ furikake and enjoy!
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