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Oyakodon

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Ingredients
  Dashi soup 50 Milliliter
  Soy sauce 1 Tablespoon
  Sake 1⁄2 Tablespoon
  Sugar 1⁄2 Tablespoon
  Mirin 1⁄2 Tablespoon
  Onion 1⁄2 Small
  Chicken meat 85 Gram
  Eggs 2 Medium
  Rice 200 Gram, steamed
  Mitsuba 10 Gram (10, japanese wild parsley)
Directions

GETTING READY
1. Using a sharp knife, cut the chicken in 1” pieces.
2. Cut onions in ¼” slices and parsley in 1” pieces.
3. In a bowl, break the eggs and beat slightly.
4. In a bowl, dissolve granulated dashi in water.

MAKING
5. In a small pan, heat the dashi mixture and add in sake, mirin, sugar, soy sauce, stir lightly.
6. Add in the onions and put the lid on, and allow to cook for 2 – 3 minutes.
7. Add in the chicken, put back the lid and cook for 4 to 5 minutes.
8. Remove the lid, turn the chicken pieces, cover and cook for 4 minutes more, or until chicken is tender.
9. Add in the ½ of the beaten eggs, stir lightly, cove and cook for 10 seconds.

FINALIZING
10. Add in the remaining egg and sprinkle parsley on top, cover, turn off the heat and allow to sit for 15 seconds.

SERVING
11. In a bowl of cooked rice, slid the egg mixture over the rice, serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Ingredient: 
Rice, Chicken
Preparation Time: 
35 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
1
Subtitle: 
Japanese Chicken and Egg Bowl
Are you on a lookout for a great Japanese recipe? Here's a delicious recipe from the Japanese cuisine exclusively for you. Japanese Oyakodon which is a chicken and egg bowl is great blend of Japanese ingredients. This recipe is a must try do not give it a miss.

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