Oyakodon (Japanese Chicken & Egg Rice Bowl)
Oyakodon literally “parent-and-child donburi”. This dish is less than 10 minutes to put everything together, if you have cooked rice ready.
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Oyakodon (Japanese Chicken & Egg Rice Bowl)
Ingredients
1 chicken thigh (approximately 5 oz.)
1/2 of medium size onion
2 Tbs. mitsuba, flat leaf parsley, cilantro, chive or green onion
2 Tbs. soy sauce
1 Tbs. mirin
1 Tbs. sake (rice wine)
1 Tbs. sugar
½ cup dashi stock
2 eggs
1 cup warm cooked rice
How To Make Japanese Donburi When You Don't Have All The Ingredients | Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Oyakodon recipe / 親子丼
Oyakodon (*Oyako = parents and child. *Don= donburi = rice bowl) is one of the classic rice bowl dish of Japan. It's simple and easy to make, but if you look for an ultimate level, there are few good tips to remember. Let me show you how to cook like a pro!!!
????FULL RECIPE:
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???? FAQ about the ingredients:
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
-How much dashi powder should I use?
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[Other FAQ]
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A: The brand is Pro cooker
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(Recommended videos????)
[Butadon (Pork rice bowl)]
[Chicken cream stew]
[Teriyaki Chicken]
[How to store used Kombu]
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(Chapter)
0:00 Prepare ingredients
1:35 Prepare the sauce
2:10 Cooking part (1/2)
3:13 Cooking Part (2/2)
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[Ingredients 1 Serves]
-Chicken thigh 150g
-Onion 1/2 each (60g)
-Ginger (peeled) 5g
-Egg 2 each
[Sauce]
-Water 50ml
-Sugar 1tsp (5g)
-Soy sauce 4tsp (20ml)
-Sake 2tsp (10ml)
-Mirin 1tsp (5ml)
-Kombu (dry kelp) 1g
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Ingredients (OUNCE version):
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#OyakodonRecipe
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How to Make Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe | OCHIKERON | Create Eat Happy :)
Oyakodon is a very popular Japanese rice bowl. Chicken and egg seasoned in soy sauce based broth, and served on top of a bowl of rice. Juicy and delicious rice bowl dish we Japanese make very often at home.
Oyakodon with minced meat is easy to eat ????
This video is 2 servings but you can make this dish from 1 serving????
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Oyakodon (Japanese Chicken and Egg Rice Bowl)
Difficulty: Very Easy
Time: 15min
Number of servings: 1
Ingredients:
100g (3.5oz.) chicken thigh
50g (1.7oz.) onion
A
* 60ml Dashi broth (you can use Dashi powder to make it)
* 1 tbsp. soy sauce
* 1 tbsp. Mirin (sweet Sake)
* 1 tsp. sugar
2 eggs
2 Mitsuba (Japanese wild parsley) if you have
1 bowls of steamed rice
Shichimi Togarashi (seven flavor chili pepper) if you like
NOTE: you can substitute 1 tbsp. of Mirin with 1 tsp. of sugar (which means you need 2 tsp. of sugar for this recipe)
Directions:
1. Cut chicken into small pieces. Slice the onion. Cut Mitsuba (Japanese wild parsley) into an inch long pieces.
2. Mix A very well. Beat eggs in a bowl.
3. Put A in a frying pan and bring to a boil. Add chicken and onions, then cook for 5 minutes until the chicken is no longer pink.
4. Pour in the beaten egg from the center to the edges of the pan (because the center cooks slowly). Add Mitsuba, cover, and turn off the heat after a few seconds when the eggs are half-cooked (or as you prefer is ok).
5. Serve on the rice in a bowl. Sprinkle with Shichimi Togarashi if you like.
レシピ（日本語）
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Oyakodon - Chicken and Egg over rice | Japanese Food #Shorts
What's for lunch today?????Chicken and onions seasoned with sweet soy sauce and covered with an egg. Serve over rice cooked just for one person in a small Donabe. A simple, tasty and very satisfying Oyakodon.????Simple tasty Japanese home cooking.
Recipe -
Music : Rouge no Dengon(Kiki's Delivery Service) Carl Orrje Piano Ensemble
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How to Make Oyakodon (Japanese Chicken and Egg Rice Bowl)
Oyakodon is a simple Japanese one-pot dish of chicken thighs and eggs flavored with soy sauce and sake. Learn how to make this quick and easy meal!
Here's the full recipe:
RECIPE:
NOTES:
Homemade dashi is nice, but not necessary for this simple dish, which has so many other strong flavors. Chicken breast can be used in place of chicken thigh if you prefer. Mitsuba is a Japanese herb similar to parsley. It can be found in Japanese grocery stores; omit it if unavailable. Togarashi is Japanese chili powder, which comes in both ichimi (chilies only) and shichimi (chilies blended with other dried aromatics) versions. Either will work on this dish. For a richer finished dish, use 4 eggs, reserving 2 of the yolks. Beat the extra egg whites together with the remaining eggs in step 2, then add the reserved egg yolks to the finished bowls just before serving.
INGREDIENTS:
1 cup (240ml) homemade dashi, or the equivalent in Hondashi (see note above)
1 tablespoon (15ml) soy sauce, plus more to taste
2 tablespoons (30ml) dry sake
1 tablespoon (15g) sugar, plus more to taste
1 large onion, slivered (about 6 ounces; 170g)
12 ounces (340g) boneless, skinless chicken thighs, thinly sliced (see note above)
3 thinly sliced scallions, divided
2 stems mitsuba (optional; see note above)
3 to 4 large eggs (see note above)
To Serve:
2 cups cooked white rice
Togarashi (see note above)
DIRECTIONS
1. Combine dashi, soy sauce, sake, and sugar in a small saucepan and bring to a simmer over high heat. Adjust heat to maintain a strong simmer. Stir in onion and cook, stirring occasionally, until onion is half tender, about 5 minutes. Add chicken pieces and cook, stirring and turning chicken occasionally, until chicken is cooked through and broth has reduced by about half, 5 to 7 minutes for chicken thighs or 3 to 4 minutes for chicken breast. Stir in half of scallions and all of mitsuba (if using), then season broth to taste with more soy sauce or sugar as desired. The sauce should have a balanced sweet-and-salty flavor.
2. Reduce heat to a bare simmer. Beat eggs lightly with chopsticks in a medium bowl. Pour eggs into pot in a thin, steady stream (see note above), holding your chopsticks over edge of bowl to help distribute eggs evenly (see video above). Cover and cook until eggs are cooked to desired doneness, about 1 minute for runny eggs or 3 minutes for medium-firm.
3. To Serve: Transfer hot rice to a single large bowl or 2 individual serving bowls. Top with egg and chicken mixture, pouring out any excess broth from saucepan over rice. Add an extra egg yolk to center of each bowl, if desired (see note above). Garnish with remaining half of sliced scallions and togarashi. Serve immediately.
Music: Bensound.com