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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 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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The Chicken and the Egg: Mastering Japan’s Original Comfort Food
Oyakodon, or chicken and eggs over rice, may be one of Japan’s simplest comfort foods, but done right, it can also be the most satisfying. Tokyo’s Tamahide restaurant has been setting the bar for oyakodon since 1891. Through eight generations of perfecting this gooey, savory dish, Tamahide keeps a strong tradition alive, and owner Konosuke Yamada intends to it pass on to his children. As customers willing to wait two hours for a bowl can tell you, here the chicken and the egg BOTH come first.
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How To Make Japanese Donburi When You Don't Have All The Ingredients | Marion's Kitchen
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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
The Cheapest Rice Bowl Ever! Japanese Chicken & Egg Rice Bowl OYAKODON
The Cheapest Rice Bowl Ever! Japanese Chicken & Egg Rice Bowl OYAKODON
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▶ TOOLS, USED IN MY VIDEOS (AFFILIATE):
KNIFE NO.1:
KNIFE NO.2:
AIR FRYER:
INSTANT POT:
RICE COOKER:
▶ PANTRY ESSENTIALS (AFFILIATE):
SOY SAUCE:
DARK SOY SAUCE:
FISH SAUCE:
MIRIN:
CHICKEN BOUILLON POWDER:
OYSTER SAUCE:
KOREAN CHILI PEPPER FLAKES:
SESAME OIL:
KOREAN SOYBEAN PASTE:
KOREAN CHILI PASTE:
KOREAN BEEF STOCK POWDER:
HONDASHI:
MSG:
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OYAKODON/JAPANESE COOKING
How to cook Oyakodon
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