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Before you jump to Chicken and Eggs Bowl (Oyakodon) recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
We all realize that, in order to really be healthful, nutritious and balanced diets are important as are good amounts of exercise. The is that, at the end of the day, we don’t always have enough time or energy required for a healthy lifestyle. When our work day is finished, most people do not prefer to go to the gym. A juicy, grease laden burger is usually our food of choice and not a leafy green salad (unless we are vegetarians). You will be happy to discover that becoming healthy doesn’t have to be hard. If you keep at it, you’ll get all of the required nutrients and exercise. Here are some basic ways to get healthy.
Make smart decisions when shopping for groceries. When you make good decisions at the grocery store, your meals will get much healthier immediately. Think for a second: you don’t want to go to a stressful grocery store or sit in a long line at the drive thru at the end of your day. You want to get home immediately and have something good. Fill your pantry shelves with nutritious foods. In this way, even when you determine that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.
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We hope you got insight from reading it, now let’s go back to chicken and eggs bowl (oyakodon) recipe. To make chicken and eggs bowl (oyakodon) you need 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Chicken and Eggs Bowl (Oyakodon):
- Get 1 piece chicken thigh
- Get 4 eggs
- Prepare 1/2 onion
- Use 160 mL Dashi broth (otherwise chicken soup) : (A)
- Use 2 tbsp soy sauce : (A)
- Provide 3 tbsp Sake (otherwise white wine) : (A)
- Take 2 tbsp sugar : (A)
- Use 400 g freshly cooked rice
Instructions to make Chicken and Eggs Bowl (Oyakodon):
- Thinly cut the onion into wedges. Cut the chicken into bite-size chunks.
- Put the condiments (A) in a pan. Heat it until it comes to a boil.
- Add the onion and simmer over medium heat for 2 minutes. Then, add the chicken and simmer over medium heat again for about 3 minutes.
- Beat eggs lightly. Then add 2/3 of them to the pan. Turn the heat down and simmer for 2 minutes with a lid. Use two pairs of chopsticks, and don't beat too much.
- Add the rest of beaten eggs and boil at medium heat for 10 seconds.
- Put them over the freshly cooked rice.
The chicken and eggs are simmered in a flavorful broth and then the mixture is spooned over bowls of steamed Japanese rice. Oyakodon, is an abbreviation for Oyako Donburi (親子丼), which literally means "parent and child bowl," alluding to the use of chicken and eggs together for this rice bowl. If you can get past the slightly morbid name, it's a sublimely satisfying meal that comes together in just minutes. Beat your eggs in a bowl, then pour into the pan and let it cook for a few minutes. When the eggs are done, turn off the heat and pour the egg and chicken over a bowl of freshly boiled white rice. 'Oyakodon' or Japanese Chicken Egg Bowl was a go-to dish for me growing up.
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