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We hope you got benefit from reading it, now let’s go back to oyako-don (chicken and egg rice bowl) recipe. You can have oyako-don (chicken and egg rice bowl) using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Oyako-don (Chicken and Egg Rice Bowl):
- Prepare 5 oz water
- Prepare 4-5 pieces sliced, dried shiitake mushrooms
- You need 1 Tbsp light-colored soy sauce
- Use 1 Tbsp Mirin
- Get 2 tsp sugar
- Get 1/3 tsp salt
- You need 5 and 1/4 oz Chicken thigh meat
- Get 1/2 onion
- Take 2 eggs
- Use MITSUBA if you want
- Prepare 2 cups steamed rice
Steps to make Oyako-don (Chicken and Egg Rice Bowl):
- Soak dried mushroom in water.
- Add soy sauce, mirin, sugar and salt.
- Cut chicken into bite-size pieces. Slice the onion.
- Put the soy sauce mixture in a pot or a skillet and bring to a boil on medium heat.
- Put the chicken and onion in a skillet or a pot and cover with a lid. Let simmer till cooked.
- Beat eggs in a bowl, and pour over the chicken and onion. Cook an additional 10 sec. Remove from heat and cover the skillet/ the pot until egg is steamed.
- Ta-da!!! Serve over cooked rice.
Oyako literally means parents and children in Japanese and is a reference to two of the dish's main ingredients: chicken and egg. 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. This simple Japanese meal consists of chicken and egg cooked in an umami-rich sauce served atop freshly cooked rice. Our oyakodon recipe provides step-by-step instructions on how to prepare a perfect Japanese style chicken and egg donburi rice bowl.
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