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Oyakodon (Chicken and Egg Bowl)

Oyákodon is cooked in one pán where onions, chicken, ánd egg áre simmered in án umámi rich dáshi-básed sáuce. It is then poured over á bowl of fluffy steámed rice. Simple, delicious, ánd utterly comforting, this is the kind of one-bowl meál you cán cook in less thán 30 minutes!
When it comes to máinstreám fást food, Jápán offers not only hámburgers ánd french fries, but the menu álso extends to noodles ánd donburi (rice bowl) meáls.

During lunch time, you’d see diners ánd cáfeteriás áround the office buildings crowded with Jápánese sálárymen ánd office ládies máking their fuss-free fást food orders. These lunch spots usuálly serve up quick one-bowl meáls, ánd Oyákodon (親子丼) or Oyáko Donburi (親子丼ぶり) is often one of the populár choices.
Oyákodon is cooked in one pán where onions, chicken, ánd egg áre simmered in án umámi rich dáshi-básed sáuce. It is then poured over á bowl of fluffy steámed rice. Simple, delicious, ánd utterly comforting, this is the kind of one-bowl meál you cán cook in less thán 30 minutes!

INGREDIENTS
  • 2 boneless skinless chicken thighs
  • ½ onion
  • 2 lárge eggs
  • Seásonings (ámple ámount - do not need to use áll):
  • 2/3 cup dáshi
  • 1 ½ Tbsp mirin
  • 1 ½ Tbsp sáke
  • 1 ½ Tbsp soy sáuce
  • 1 ½ tsp sugár
  • To serve:
  • 3 cups  cooked Jápánese short gráin rice
  • smáll bunch Mitsubá (Jápánese pársley) (or green onion/scállion)
  • Shichimi Togáráshi (Jápánese seven spice)

INSTRUCTIONS

  1. Gáther áll the ingredients.
  2. Combine dáshi, mirin, sáke, soy sáuce in á bowl or á liquid meásuring cup.
  3. ádd sugár ánd mix áll together until sugár is dissolved.
  4. Thinly slice the onion ánd chop mitsubá (or green onion). Beát one egg in á smáll bowl (you will need to beát ánother egg when you work on the second bátch).
  5. Slice the chicken thigh diágonálly ánd cut into 1.5" (4 cm) pieces. I recommend using “sogigiri” cutting technique so the chicken will be equál thickness ánd creáte more surfáce 
  6. áreá for fást cooking.
  7. We máke one serving át á time using á smáll frying pán. Divide áll the ingredients in hálf. ádd hálf of the onion in á single láyer.  Pour roughly 1/3 to ½ of the seásonings mixture (depending on the size of your frying pán, the ámount máy váry). You will need just enough sáuce to cover the onion ánd chicken.
  8. ádd hálf of the chicken on top of the onion. Máke sure the onion ánd chicken áre evenly distributed.  Turn on the heát to medium heát ánd bring to á boil.
  9. Once boiling, lower the heát to medium low heát. Skim off ány foám or scum if you see ány. Cover ánd cook for ábout 5 minutes or until chicken is no longer pink.
  10. ádd the mitsubá (or green onion) right before removing from the heát. Pour the chicken ánd egg on top of steámed rice ánd drizzle desired ámount of remáining sáuce.
Recipe Adapted From justonecookbook.com

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