How to Prepare Perfect Oyakodon

Oyakodon. Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami-rich dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Super popular both at restaurants and at home, oyakodon (Japanese chicken and egg rice bowl) is sort of like the pizza of Japan—if pizza were the kind of soul-satisfying comfort food that's easy to make at.

Check out our video on how to make! 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. Oyakodon, a Japanese rice dish of chicken, onions and eggs flavored with mirin, soy and dashi Similar to the gyudon recipe we posted a while back, oyakodon is flavored with mirin, soy sauce, and. You can cook Oyakodon using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Oyakodon

1. It's of chicken breast fillet (cut diced).
2. You need of chicken thighs (cut diced).
3. You need of egg (beaten).
4. Prepare of onion (cut triangle).
5. You need of leek (sliced).
6. Prepare of mirin.
7. Prepare of soy sauce.
8. It's of Salt & sugar.
9. It's of dashi powder.
10. It's of Water.
11. It's of Gari (japanese ginger pickled).

Together, oyakodon simply means "parent and child rice bowl". Stock : Traditional oyakodon calls for dashi stock, which is made by heating water with kombu and shavings of katsubushi. This is the ORIGINAL Oyakodon recipe! Man, the oyakodon from that stall is so good, I could have it everyday.

Oyakodon step by step

1. Marinade the chicken with soy sauce for 5 minutes..
2. Boil some water, add dashi powder, and put sliced onion in..
3. Put the chicken in the broth, season with salt, sugar, and mirin, wait until it's cooked..
4. When the stock start to dry, put the beaten egg in, followed with the leek..
5. Give extra time to let it cool before served to get a better taste..
6. Serve with gari (japanese ginger pickled), and togarashi..

Oyakodon is a poetically named dish meaning father and child, referring to the fact that both the chicken and the egg are used in the dish. It consists of a bowl of white rice that is topped with chicken. Oyakodon is chicken and egg in seasoned broth over rice in a bowl. Oyako means parents and And Oyakodon is definitely categorized in B class gourmet. It doesn't matter though, because it still tastes.