Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, tender, fluffy and creamy oyakodon (egg and chicken rice bowl) made with chicken breast. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast is something that I have loved my whole life. They’re fine and they look fantastic.
How To Make Oyakodon (Chicken & Egg Bowl). Chicken (as in parent), egg (as in child), and onions are simmered together in a dashi and soy sauce-based broth then served on top of steamed You have tender chicken and soft creamy egg over a fluffy bed of rice. Top with egg and chicken mixture, pouring out any excess broth from.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook tender, fluffy and creamy oyakodon (egg and chicken rice bowl) made with chicken breast using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast:
- Get 1/2 Onion
- Make ready 1/2 Carrot (if you like)
- Take 1/2 cut Chicken breast
- Get 1 tbsp Katakuriko
- Make ready 1 dash Granulated Japanese style dashi (soup base)
- Make ready 3 tbsp Soy sauce
- Take 3 tbsp Mirin
- Take 1 tsp Sugar
- Make ready 200 ml Water
- Prepare 3 Eggs
Oyako Donburi (Japanese Chicken Rice Bowl with Eggs). I Heart Umami fans have probably guessed how Part of the charm is watching the oyakodon broth seeps through layers of fluffy rice. It's a Japanese rice bowl dish with chicken, eggs, and scallions, simmered in chicken and dashi broth. · Make Japanese Oyakodon (親子丼), or chicken and egg rice bowl like a pro with this easy recipe. Chef Dai demonstrates how to make "Oyakodon" - a simple yet delicious Japanese rice bowl recipe with tender, juicy nuggets of chicken and fluffy, creamy egg.
Instructions to make Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast:
- 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.
Home Recipes Eggs Oyakodon (Japanese Chicken & Egg Rice Bowls). Chicken : Nami cooked her chicken directly in the sauce, but I prefer the chicken to have some flavour on its own, so I marinated the chicken with a little Stock : Traditional oyakodon calls for dashi stock, which is made by heating water with kombu and shavings of katsubushi. Oyakodon (親子丼) is a Japanese style rice bowl with chicken and egg in a sweet and savoury onion broth. 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 literally "parent-and-child donburi", chicken is the parent and egg is the child.
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