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How To make Oyako Donburi Chicken and Egg Dish
2 c Rice
4 c Water
1 lb Chicken breasts
3 Dried Mushrooms
soaked
1 c Carrots :
slivered
1 c Bamboo shoots slivered
1 1/2 ts Salt
1/2 ts MSG
6 Eggs :
beaten
3 Green onions sliced
In a saucepan or rice cooker combine rice and 2 cups water. Cook until rice is tender. Remove Skin and bones from Chicken breasts. To make stock, simmer bones in remaining 2 cups water 30 minutes. Strain to remove bones. Remove stems from mushrooms. Cut mushrooms and chicken into thin strips. Add mushrooms, chicken, bamboo shoots, carrots, salt and MSG to stock. Simmer 15 minutes. Gently stir in eggs and onions. Cook over low heat until eggs begin to set. Serve over rice :
6 servings.
How To make Oyako Donburi Chicken and Egg Dish's Videos
Oyakodon (chicken and egg rice bowl)
How to Make Oyakodon (Chicken and Egg Rice Bowl Recipe)
We are making delicious Oyakodon, chicken egg-drop donburi, with a silky egg mixture. Oyakodon literally means parent-and-child donburi as it contains chicken and eggs. This is a simple and delicious recipe so you should definitely try it out.
How to make Easy Oyakodon
(1 person) Cook Time: 15 minutes
40~50ml Dashi Stock (1.35~1.69 fl oz)
1 tbsp Soy Sauce
1/2 tbsp Sake (* I forgot to add Sake on the list of ingredients in the video)
1/2 tbsp Sugar
1/2 tbsp Mirin
1/2 Small Onion
75g Boneless Chicken Thigh (2.65 oz)
2 Eggs
10 stems of Mitsuba Parsley
200g Fresh Steamed Rice (7.05 oz)
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
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#oyakodon #oyakodonrecipe #recipe
Oyakodon Recipe (Chicken and Egg Bowl Topped with Extra Egg Yolk) | Cooking with Dog
This quick and easy delicious Oyakodon is a slightly different version of our previous Oyakodon. The soft and silky egg is very delicious. The egg yolk makes it even smoother.
How to make Oyakodon Recipe (Chicken and Egg Bowl with Soft and Silky Texture Topped with Extra Egg Yolk)
(1 people) Cook Time: 15 minutes
50g Chicken Thigh (1.8 oz)
50g Onion (1.8 oz)
2 Eggs
2 stalks of Mitsuba Parsley, cut into 2cm pieces
1 Egg Yolk
2 tsp Soy Sauce
1 tbsp Mirin
2 tbsp Dashi Stock
⅛ tsp Sugar
150g Steamed Rice (5.3 oz)
Sansho Pepper, optional
Shredded Nori Seaweed, optional
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
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Taiyaki
Previous Oyakodon
#oyakodon #oyakodonrecipe #recipe
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How I Upgrade Japanese Chicken & Egg Rice Bowl l Ground Chicken OYAKODON
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Oyako Donburi Recipe (Chicken & Egg Oyakodon)
Oyako Donburi is the epitome of comfort food in Japan. I've created an easy oyakodon (親子丼 ) recipe that uses a little science to create the ultimate homemade chicken and egg rice bowl. Learn how to make the best Japanese oyakodonburi at home with tender hunks of chicken that burst with flavor draped in a velvety dashi sauce loaded with silky eggs, all served over steaming rice for the perfect one bowl meal.
MY SECRET RECIPE STASH ▶
✚ RECIPE ✚
HOW TO COOK JAPANESE RICE ▶
BEST OYAKODON RECIPE ▶
✚ INGREDIENTS ✚
For Chicken
200 grams skinless chicken thighs
2 teaspoons soy sauce
1 teaspoon sake
1/4 teaspoon grated ginger
1 tablespoon potato starch
For Oyakodon
2 teaspoons vegetable oil
75 grams onion (thinly sliced)
1/2 cup dashi
1 tablespoon soy sauce
1 teaspoon sugar
3 large eggs (about 60 grams each)
2 servings cooked Japanese short-grain rice
Mitsuba (garnish to taste)
Shichimi togarashi (garnish to taste)
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INDEX:
0:00 Intro
0:40 Ingredients
1:31 Prep chicken
2:15 Prep veggies
2:47 Prep eggs
3:54 How to make oyakodon
5:59 Serving oyako donburi
6:37 Taste test
#Oyakodon #OyakodonRecipe #親子丼 #donburi
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.
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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