Easiest Way to Prepare Tasty Chicken and Eggs Bowl (Oyakodon)

Chicken and Eggs Bowl (Oyakodon). 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. Japanese comfort food, Oyakodon is chicken meat and beaten eggs, simmered in a sweet and savory stock, and eaten over cooked rice in a bowl.

With the intense heat we've been getting on. Homepage > Recipes > Egg Recipes > Oyakodon Recipe (Chicken and Egg Bowl with Soft and Silky Texture Topped with Extra Egg Yolk). 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 Add the dashi stock to your oyakodon pan or frying pan and heat before adding the mirin and soy sauce plus a pinch of sugar. You can cook Chicken and Eggs Bowl (Oyakodon) using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chicken and Eggs Bowl (Oyakodon)

1. Prepare 1 piece of chicken thigh.
2. Prepare 4 of eggs.
3. You need 1/2 of onion.
4. It's 160 mL of Dashi broth (otherwise chicken soup) : (A).
5. It's 2 tbsp of soy sauce : (A).
6. You need 3 tbsp of Sake (otherwise white wine) : (A).
7. You need 2 tbsp of sugar : (A).
8. It's 400 g of freshly cooked rice.

Bring to the boil and then. Oyakodon (親子丼) is a classic Japanese chicken and egg rice bowl, with tender pieces of chicken and sweet onions simmered in a sweet and savory dashi that's bound together with egg. It's a satisfying comfort food that's a staple of Japanese home cooking thanks to its simple preparation. Together, oyakodon simply means "parent and child rice bowl".

Chicken and Eggs Bowl (Oyakodon) step by step

1. Thinly cut the onion into wedges. Cut the chicken into bite-size chunks..
2. Put the condiments (A) in a pan. Heat it until it comes to a boil..
3. 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..
4. 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..
5. Add the rest of beaten eggs and boil at medium heat for 10 seconds..
6. Put them over the freshly cooked rice..

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 soy sauce and sake and sear them before cooking the sauce. Home » Rice Bowls » Oyakodon - Failproof Japanese Chicken Bowl. Oyakodon is a popular comfort food in Japan. It is a rice bowl dish that uses both the chicken and the egg as toppings. In fact, the word "Oyakodon" means "parent and child".