Easiest Way to Prepare Yummy Chicken and Eggs Bowl (Oyakodon)

Easiest Way to Prepare Yummy Chicken and Eggs Bowl (Oyakodon) Delicious, fresh and tasty.

Chicken and Eggs Bowl (Oyakodon). Japanese comfort food, Oyakodon is chicken meat and beaten eggs, simmered in a sweet and savory stock, and eaten over cooked rice in a bowl. Try it for breakfast some cold morning. Oyakodon, a soupy rice bowl with bite-size chicken and softly cooked egg, is often overshadowed by its more glamorous cousins — katsudon, crowned with a golden breaded pork cutlet, and kaisendon, jeweled with sashimi But to describe oyakodon's layered textures and sweet-salty sauce of onions melting in soy, sake and mirin, the word magical comes up again and again This recipe, more subtly.

Oyako is a donburi, also called a don, which means rice bowl.

The chicken and eggs are simmered in a flavorful broth and then the mixture is spooned over bowls of steamed Japanese rice.

Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami-rich dashi-based sauce.

You can cook Chicken and Eggs Bowl (Oyakodon) using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken and Eggs Bowl (Oyakodon)

1. Prepare 1 piece of chicken thigh.

2. It’s 4 of eggs.

3. It’s 1/2 of onion.

4. It’s 160 mL of Dashi broth (otherwise chicken soup) : (A).

5. Prepare 2 tbsp of soy sauce : (A).

6. Prepare 3 tbsp of Sake (otherwise white wine) : (A).

7. You need 2 tbsp of sugar : (A).

8. Prepare 400 g of freshly cooked rice.

It is then poured over a bowl of fluffy steamed rice.

I always knew of this bowl as 'Oyakodon' and thought nothing of it until I was at my good friend's house, and her mom said in Japanese "Oyakodon is such a funny name isn't it?".

Oyakodon, is an abbreviation for Oyako Donburi (親子丼), which literally means "parent and child bowl," alluding to the use of chicken and eggs together for this rice bowl.

If you can get past the slightly morbid name, it's a sublimely satisfying meal that comes together in just minutes.

Chicken and Eggs Bowl (Oyakodon) step by step

1. Thinly cut the onion into wedges. Cut the chicken into bite-size chunks..

2. Put the condiments (A) in a pan. Heat it until it comes to a boil..

3. Add the onion and simmer over medium heat for 2 minutes. Then, add the chicken and simmer over medium heat again for about 3 minutes..

4. Beat eggs lightly. Then add 2/3 of them to the pan. Turn the heat down and simmer for 2 minutes with a lid. Use two pairs of chopsticks, and dont beat too much..

5. Add the rest of beaten eggs and boil at medium heat for 10 seconds..

6. Put them over the freshly cooked rice..

Beat your eggs in a bowl, then pour into the pan and let it cook for a few minutes.

When the eggs are done, turn off the heat and pour the egg and chicken over a bowl of freshly boiled white rice.

In a non-stick frying pan or cast iron skillet over medium high heat, add the dashi stock, soy sauce, mirin, and sugar.

Oyakodon (親子丼) is a Japanese style rice bowl with chicken and egg in a sweet and savoury onion broth.

This usually refers to "Chicken and Egg Bowl".