(Oyakodon) Japanese Chicken and Egg Rice Bowl. 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,. This kind of quick and easy one-pot rice bowl is a huge time-saver in the kitchen. "Oya ko" translates to "parent and child" — a very poetic name for one of the most comforting dishes you will ever have. It consists of chicken and egg cooked in an umami-rich sauce served atop freshly cooked rice.
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 one of the most popular versions of donburi, that literally means "bowl", which is a typical Japanese recipe consisting of white rice (gohan) topped with fish, meat, eggs or vegetables.
You can cook (Oyakodon) Japanese Chicken and Egg Rice Bowl using 11 ingredients and 7 steps. Here is how you cook it.
Ingredients of (Oyakodon) Japanese Chicken and Egg Rice Bowl
- You need 2 of Eggs.
- It's 2 of Chicken thighs, boneless.
- It's 1/2 Cups of White beech mushrooms, optional.
- It's 1/2 of Onions.
- You need 1 of Scallion.
- You need 1/2 tsp of Salt.
- It's 2 tbsp of Mirin, Japanese cooking seasoning.
- It's 2 tbsp of Soy Sauce.
- Prepare 8 tbsp of Dashi Stock, Japanese broth.
- You need 1 bowl of Cooked Rice.
- It's 1/2 tsp of Shichimi Togarashi, Japanese seven spice mix.
Oyakodon (Chicken & Egg Rice Bowl) Oyakodon (親子丼) is a classic Japanese chicken and egg rice bowl, with tender pieces of chicken and sweet onions simmered in a sweet and savory dashi that's bound together with egg. It's a satisfying comfort food that's a staple of Japanese home cooking thanks to its simple preparation. Recipe Video Pin It Oyakodon is a Japanese dish consisting of chicken, eggs, and veggies cooked together in a stock made from dashi, soy sauce, mirin, and sake, served atop a portion of rice. The dish is a type of Japanese donburi, or rice bowl, like gyudon and katsudon, which was first popularized in Tokyo in the late nineteenth century.
(Oyakodon) Japanese Chicken and Egg Rice Bowl step by step
- Cut scallion into green and white portions. Chop scallion white in 1-inch, finely chopped scallion green. Slice onions..
- Crack eggs in a bowl, beat eggs well and set aside. Chop chicken thighs in 1-inch and hand mix with 1/2 tsp salt..
- Heat up a pan on medium heat and pan fry chopped chicken thighs until slight golden. Remove from the pan and set aside..
- In the pan, add onions, scallion white, and mushrooms, fry until dry and fragrant. Mix well Mirin, soy sauce and dashi stock, pour in and stir slightly..
- Add chicken and simmer with lid for 3 minutes over low heat..
- Add half amount of beaten eggs liquid, wait for 2 minutes until eggs are firm. Add the rest eggs liquid for just 30 seconds and remove from heat immediately..
- Sprinkle chopped scallion green and Japanese seven spice mix. Enjoy it over rice!.
Oyakodon is known colloquially as the "parent-and-child" rice bowl since. Classic soul food of Japan, the literal translation of Oyakodon (親子丼) means "parent-and-child rice bowl." Chicken (as in parent), egg (as in child), and onions are simmered together in a dashi and soy sauce-based broth then served on top of steamed rice. Donburi means rice bowl dish in Japanese and they have so many different types of donburi. Oyakodon is one of the classic donburi. Oyakodon literally "parent-and-child donburi", chicken is the parent and egg is the child.