How to cook OYAKODON (Japanese Chicken & Egg Bowl) 〜親子丼の作り方〜 | easy Japanese home cooking recipe
In my channel, I show authentic but alternative Japanese home cooking, which can be make with the ingredients available outside of Japan.
In this video, I am cooking Oyako-don, which is a Rice Bowl dish with chicken and eggs.
Ingredients for Oyako-don
Chicken 100-200g (4-8 oz)
Onin 1
Dried Shitake 3
Scalion (green onion) 1
Water 1/2 cup (120 ml)
Dashi powder 1/4 Tsp
Soysauce 3 Tbsp
Sake 1 Tbsp
Mirin 1 Tbsp
Sugar 1 Tsp
cooked rice:
- Rice 1/3 cup (80 ml)
- Water 3/8 cup (90 ml)
Kimono mom on Oyako-don
Cooking with Dog on Oyako-don
Cooking with Dai on Oyako-don
Japanese Cooking on Oyako-don
CHEF'S LABO on Oyako-don:
Champ's Japanese Kitchen on Oyako-don
#AuthenticJapaneseHomeCooking
#EasyJapaneseFood
#Oyakodon
Zero-Skill 7-Ingredient Chicken & Egg Rice Bowl 親子丼 The Easiest Weeknight Dinner Oyakodon Recipe
Oyakodon is a classic Japanese rice bowl meal that combines tender chicken and beaten eggs in a flavourful sauce and is served over steamed rice. The term oyakodon means parent-and-child donburi in English, and represents the combination of chicken (the parent) and eggs (the kid). Oyakodon has a flavour that is pleasant, balanced, and delicately sweet. The sauce has a complex umami flavour that combines the savoury notes of soy sauce with the delicate sweetness of mirin. Tender chicken and soft onions add a pleasant texture, while eggs add a creamy, custard-like consistency. Oyakodon, when eaten with fluffy steamed rice, provides a balanced blend of flavours and textures that is both hearty and delicious. Oyakodon is popular in Japan due to its ease of preparation, short cooking time, and great flavour. It is commonly enjoyed as a full lunch or dinner option and is regarded as a soul-warming comfort food. Happy cooking!
See the ingredient list below for your easy reference.
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
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Zero Skill 7-Ingredient Chicken & Egg Rice Bowl 親子丼 The Easiest Oyakodon Recipe for Weeknight Dinner
Serves 3 - 4 pax
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Marinated chicken: Marinate for at least 20 mins.
180g (6.35 oz) boneless chicken leg, de-skinned and cut into bite-sized pieces
3 tbsps light soy sauce
2 tbsps mirin
1 tsp sugar
Other ingredients:
1 medium red or yellow onion, sliced thinly
130ml (6.09 fl oz) water
0.5 tsp chicken stock powder
2 eggs, lightly beaten
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Light soy sauce
Mirin
Chicken stock powder
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Want to buy the kitchen tools like the ones we used in the video? Check out what we found online that you might like:
Granite coated non-stick wok
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If you like this recipe, you might like these too:
Super Easy Rice Cooker Kiam Peng • Chicken Cabbage Rice 咸饭 One Pot Chinese Savoury Rice Recipe
Everyone Who Tried, Loved it! One Pot Sesame Oil Chicken Rice 麻油鸡饭 Chinese Food Recipe
SUPER EASY Yoshinoya Inspired Japanese Beef Bowl Recipe 牛丼 Gyudon
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How to make Oyakodon - a simple Japanese chicken and egg rice bowl recipe
Chef Dai demonstrates how to make Oyakodon - a simple yet delicious Japanese rice bowl recipe with tender, juicy nuggets of chicken and fluffy, creamy egg.
Ingredients:
Chicken Thigh x 1 (deboned and butterflied)
small white onion x 1/2 small
Egg x 1
Dashi Stock x 5 Tbsp (alternatively use instant stock powder)
Dark soy sauce x 1 Tbsp
Mirin x 1 Tbsp
Sugar x 1 Tbsp
Spring onion x 1
Steamed Rice x 1 bowl
Thinly cut Nori Seaweed (optional)
Mitsuba herb x 2 stalks, cut into 2cm pieces (optional)
Takuan pickles
Oyakodon (親子丼), literally means parent-and-child rice bowl. This Japanese classic is a comforting rice bowl dish, in which pieces of chicken thigh, egg, sliced spring onions and white onions, and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish is a poetic reflection of the fact that both chicken and egg are used in the dish.
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How to make delicious Oyakodon (Japanese chicken and egg rice bowl). Step-by-step guide.
Hi, everyone. Thank you very much for coming back to my kitchen. I will show you how to make delicious restaurant-quality Oyakodon( chicken and egg rice bowl ) this time. I hope you'll share this recipe with your friends and family. Have fun in the kitchen.????
#oyakodon #authenticjapanesefood #donburi
Ingredients for Oyakodon( serves 2~3 people)
Half brown onion
2 Green onions
4 Large eggs
600g Bone-in chicken thighs
40 ml Sake ( used to tenderize chicken and eliminate chicken smell.)
3 cups of white rice
Ingredients for broth
120ml Dashi ( If no time to make it, 120ml water + half tsp dashi powder)
120ml Mirin
60ml Soy sauce
Oyakodon - Chicken Omlette Rice | Jimmy's Kitchen
This week we're making one of my all-time favorites, Oyakodon! Super simple Japanese chicken omelet rice bowl.
Be sure to comment on what other dishes I should make next.
Come back for more food videos every week in Jimmy’s kitchen!
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How to Make Oyako Donburi (Chicken and Egg on Rice) with Jet Tila | Ready Jet Cook | Food Network
Jet Tila calls Oyako Donburi the ULTIMATE Japanese rice bowl. Here’s his take on the dish topped with chicken and egg!
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Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Oyako Donburi (Chicken and Egg on Rice)
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 25 min
Active: 25 min
Yield: 2 large bowls
Ingredients
3 ounces premium Japanese soy sauce
3 tablespoons sake
2 tablespoons sugar
4 1/2 teaspoons mirin
One 3-inch piece kombu
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
4 tablespoons neutral oil
1/2 medium yellow onion, sliced (about 1 cup)
4 large eggs
4 cups cooked Japanese short-grain rice, warm
4 scallions, thinly sliced on the bias
Directions
In a small bowl, stir together the soy sauce, sake, sugar, mirin, kombu and 1 cup water. Mix about one-quarter of the sauce into the chicken pieces in a separate bowl and set aside.
Heat an 8-inch omelet or donburi pan over medium-high heat. Add 2 tablespoons of the oil to the pan. At the first wisp of white smoke, add half of the onions to the pan and sauté until translucent, about 1 minute. Add half of the chicken and half of the remaining sauce to the pan and stir to combine. Bring to a simmer, then reduce the heat to maintain the simmer. Cook until the chicken is almost cooked through (about 90 percent), about 2 minutes.
Crack 2 of the eggs into a small bowl and whisk until combined. Slowly pour in the egg in a steady stream in a circular motion until the chicken and sauce are covered. Reduce the heat to a slow simmer and cover the pan for about 1 minute until the eggs are just set but still very soft.
Spoon about 2 cups of the rice into a 9-inch rice bowl and lightly pack it down, leaving about 1 1/2 inches of room at the top. Gently slide the egg mixture onto the rice, making sure not to flip the egg. Garnish with half of the scallions and serve warm. Repeat with the remaining ingredients to make a second bowl.
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How to Make Oyako Donburi (Chicken and Egg on Rice) with Jet Tila | Ready Jet Cook | Food Network