Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, easy fluffy and soft oyako don (chicken and egg rice bowl). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami-rich dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Japanese comfort food, Oyakodon is chicken meat and beaten eggs, simmered in a sweet and savory stock, and Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. very authentic and very easy. imho the dashi and the mirin are essential for real japanese diner flavor. you.
Easy Fluffy and Soft Oyako Don (Chicken and Egg Rice Bowl) is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Easy Fluffy and Soft Oyako Don (Chicken and Egg Rice Bowl) is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have easy fluffy and soft oyako don (chicken and egg rice bowl) using 11 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Easy Fluffy and Soft Oyako Don (Chicken and Egg Rice Bowl):
- Get 50 grams Chicken tenderloin
- Prepare 2 Eggs
- Make ready 1/4 Onion
- Make ready 1 tbsp ◆Mirin
- Get 1 tbsp ◆Mentsuyu
- Get 1 tbsp ◆Sake
- Make ready 1 tsp Vegetable oil
- Get 1 dash Salt and pepper
- Make ready 1 tbsp Green onions, chopped
- Make ready 1 Shredded nori seaweed
- Prepare 1 bowlful Plain cooked rice
This is one of the most popular Japanese dishes. Add the onion and chicken to the stock. Leave it until the chicken is cooked. Do not boil it too much.
Instructions to make Easy Fluffy and Soft Oyako Don (Chicken and Egg Rice Bowl):
- Remove the sinew from the chicken tenderloins.
- Cut into bite-sized pieces.
- Mix the ◆ ingredients, and add the Step 2 chicken. Marinate for about 10 minutes.
- Beat the eggs.
- Slice the onion.
- Pour oil in a frying pan, and heat.
- Gently sprinkle salt and pepper on the onion, and stir-fry until it becomes soft and wilted.
- Turn down the heat to low-medium, and add the chicken from Step 3 (including the sauce). Simmer until the meat is cooked through.
- Turn down the heat to low, and pour in the eggs. Mix by drawing a circle around the pan 2-3 times with your spatula, and cover with a lid.
- Steam for 20-30 minutes.
- Stir all over. When the mixture is cooked half way through, turn off the heat .
- Portion out rice in a bowl, and transfer chicken-egg combination from Step 11 on top.
- Sprinkle with chopped green onions and shredded nori seaweed, then you're done.
Add the egg york and remove from the heat. Serve over the steamed rice and sprinkle the chives. Oyako Donburi (Japanese Chicken Rice Bowl with Eggs). I Heart Umami fans have probably guessed how much I adore Japanese food. Nothing beats a one bowl meal with juicy chicken, sweet onions, and soft eggs.
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