Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast. Great recipe for Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast. I thought this up for kids that wouldn't eat it when cooked the regular way. I softened both the meat and eggs at once with potato starch flour.
It's a satisfying comfort food that's a staple of Japanese home cooking thanks to its simple preparation. Recipe Video Pin It One of Japan's classic donburis, Oyakodon is a one-pot meal that comes together with minimal effort yet tastes absolutely incredible. Tender chicken pieces that have been simmered in a flavourful dashi broth are served on top of fluffy warm rice with onions and soft creamy eggs. You can have Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast using 10 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast
- You need of Onion.
- It’s of Carrot (if you like).
- You need of cut Chicken breast.
- Prepare of Katakuriko.
- It’s of Granulated Japanese style dashi (soup base).
- You need of Soy sauce.
- Prepare of Mirin.
- It’s of Sugar.
- Prepare of Water.
- Prepare of Eggs.
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. Oyako literally means parents and children in Japanese and is a reference to two of the dish's main ingredients: chicken and egg. Oyako is a donburi, also called a don, which means rice bowl.
Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast step by step
- Finely chop the onions and carrots. Cut the chicken breasts meat into bite-sized strips (cut out the sinews), and completely cover with katakuriko (use a plastic bag if you like ).
- Heat up a frying pan that's been coated with oil, and sauté the veggies first. Sprinkle with dashi stock during the process to make them soften. Cook it on about a medium heat all the way to the end..
- Once the veggies have cooked through and become fairly soft, push them to the side and add in the chicken. Spread it out so that it doesn't stack up. Don't mess with it too much..
- Break up the meat a bit once one side has been cooked through, add in the listed water amount and seasoning, cover with a lid, and cook for 5-6 minutes on medium. Prepare the whisked egg batter while you wait..
- Open the lid and stir in the whisked egg. Immediately cover with a lid and cook for 40-50 seconds. Turn off the heat and utilize the residual heat to cook to your preference while covered with a lid..
- It's done in under 10 minutes from start to finish! Enjoy it piping hot over rice. I heated the one shown in the photo up for 1 minute so the kids would eat it too..
The chicken and eggs are simmered in a flavorful broth and then the mixture is spooned over bowls of steamed Japanese rice. Oyakodon (親子丼) is a traditional Japanese comfort food with that great umami flavor made from chicken and eggs over rice. You will find Oyakodon all over Japa. Oyakodon (親子丼) Japanese Chicken and Egg Rice Bowl A classic Japanese dish made with chicken and egg, simmered in a sweetened soy-dashi broth served over a warm bed of rice. Oyakodon is a one-bowl meal consisting of a bed of rice topped with chicken and egg (hence the name 'oyako', meaning 'parent and child') and seasoned with soy sauce, mirin, and dashi.