Recipe: Yummy Oyako-don (Chicken and Egg Rice Bowl)

Oyako-don (Chicken and Egg Rice Bowl). 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.

Super popular both at restaurants and at home, oyakodon (Japanese chicken and egg rice bowl) is sort of like the pizza of Japan—if pizza were the Adding the onions before the chicken and using a high proportion of broth allows you to simmer it down for better flavor. Our oyakodon recipe provides step-by-step instructions on how to prepare a perfect Japanese style chicken and egg donburi rice bowl. Enjoy one of Japan's most popular and easy-to-make fast food dishes in the comfort of your own home. You can have Oyako-don (Chicken and Egg Rice Bowl) using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Oyako-don (Chicken and Egg Rice Bowl)

1. It's 5 oz of water.
2. Prepare 4-5 pieces of sliced, dried shiitake mushrooms.
3. It's 1 Tbsp of light-colored soy sauce.
4. You need 1 Tbsp of Mirin.
5. You need 2 tsp of sugar.
6. You need 1/3 tsp of salt.
7. It's 5 of and 1/4 oz Chicken thigh meat.
8. Prepare 1/2 of onion.
9. It's 2 of eggs.
10. You need of MITSUBA if you want.
11. You need 2 cups of steamed rice.

Oyakodon is a one-bowl meal consisting of a bed of rice. 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. Whisk the eggs in a bowl.

Oyako-don (Chicken and Egg Rice Bowl) step by step

1. Soak dried mushroom in water..
2. Add soy sauce, mirin, sugar and salt..
3. Cut chicken into bite-size pieces. Slice the onion..
4. Put the soy sauce mixture in a pot or a skillet and bring to a boil on medium heat..
5. Put the chicken and onion in a skillet or a pot and cover with a lid. Let simmer till cooked..
6. 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..
7. Ta-da!!! Serve over cooked rice..

Bring the soup back to the boil; pour the eggs over chicken and onion. Turn the heat to low and cover with a lid. 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. Oyako is a traditional Japanese donburi, or rice bowl.