Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, standard but delicious chicken and egg rice bowl. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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. This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served. 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 With the intense heat we've been getting on the Peninsula, and my equally intense schedule lately, this kind of quick and easy one-pot rice bowl has.
Standard But Delicious Chicken and Egg Rice Bowl is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Standard But Delicious Chicken and Egg Rice Bowl is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook standard but delicious chicken and egg rice bowl using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Standard But Delicious Chicken and Egg Rice Bowl:
- Take 1 Chicken thigh meat
- Take 5 large Eggs
- Prepare 1 large Onion
- Take 3 large Dried shiitake mushrooms
- Prepare 2 handfuls Green onion or scallion (chopped)
- Take The sauce:
- Prepare 150 ml Water (including the shiitake mushroom soaking liquid)
- Prepare 4 tbsp Soy sauce
- Get 3 tbsp Mirin
- Prepare 2 tbsp Sake
- Take 1 tbsp Sugar
- Get 1 pinch Dashi stock granules
- Get 1 Nori seaweed
Look so inviting… Oyakodon is a delicious and satisfying chicken and egg rice bowl that's a staple of Japanese home cooking. With big chunks of plump, juicy chicken that are barely held together with creamy egg infused dashi, each bite is a revelation on how a few simple ingredients can be so delicious when put. Tim Anderson's oyakodon (chicken and egg) rice bowl recipe. Odd but delicious: Tim Anderson's Japanese curry gratin.
Instructions to make Standard But Delicious Chicken and Egg Rice Bowl:
- Cut the chicken into bite-sized pieces and sprinkle with a little soy sauce and sake (not listed in the ingredients) to flavor. Rehydrate the mushrooms by soaking them in water, then squeeze out and slice thinly. Slice the onion thinly, and mix the sauce ingredients together.
- Heat some oil in a frying pan and stir fry the chicken. I think it smells really nice…
- Add the shiitake mushrooms and onion and continue stir frying.
- When the onion and mushroom has started to wilt, add the combined sauce ingredients and simmer and reduce over medium-high heat.
- Beat the egg lightly. (Make sure not to over-beat it! Just beat it enough to break up the white a bit. To exaggerate, you only have to beat it the same number of times as you have eggs in there.) Swirl the egg mixture into the pan.
- When the egg white is soft set, sprinkle on the green onion and put the lid on immediately to steam cook for a few seconds, then turn the heat off. Leave to cook to your desired doneness.
- This is how it looks after letting it steam-cook with the residual heat for a little while. The white is soft-set and the yolk is still creamy - can you tell?
Photograph: Jonathan West for the Guardian. 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. "Oyakodon (親子丼) is a Japanese rice bowl dish that literally translates to "parent-and-child-bowl" because both the parent (chicken) and child (egg) are used as ingredients. Finish the dish with a sprinkle of shichimi togarashi—a common spice mixture in Japan that usually contains coarsely. Break the eggs into bowl but separate one egg york and gently whisk. Once the chicken is cooked, pour the egg (with egg white) over the chicken and onion leave it until the egg is cooked.
So that’s going to wrap it up for this exceptional food standard but delicious chicken and egg rice bowl recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
