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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
How to make Oyakodon (Japanese chicken & egg rice bowl recipe)
In this video, I show you an awesome Oyakodon recipe. A super easy Japanese chicken & egg rice bowl recipe.
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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
How To Make Japanese Donburi When You Don't Have All The Ingredients | Marion's Kitchen
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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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Previous Oyakodon
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How To Make Oyakodon (Chicken & Egg Bowl) (Recipe) 親子丼の作り方 (レシピ)
Classic Oyakodon recipe – chicken and egg are simmered in a sweet and savory dashi sauce then served on top of bowl of steamed rice.
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Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Serves: 2
Ingredients:
2 boneless skinless chicken thighs
½ onion
2 large eggs
Seasonings:
⅓ cup (80 ml) dashi ( [Updated: we reduced dashi from ⅔ cup]
1 ½ Tbsp mirin
1 ½ Tbsp sake
1 ½ Tbsp soy sauce
1 ½ tsp granulated sugar
To serve:
2 servings cooked Japanese short grain rice
small bunch Mitsuba (Japanese parsley) (or green onion/scallion)
Shichimi Togarashi (Japanese seven spice)
Instructions with step-by-step pics ▶
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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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Help translate our recipes and get our original Mug, Chopsticks and T-shirt!
#oyakodon #oyakodonrecipe #recipe