Oyako Donburi Chicken Egg With Rice Food
OYAKO-DON (CHICKEN AND EGG ON RICE)
A big bowl of rice topped with chicken, onion and egg cooked in sweet soy flavoured sauce. Yum. This is a quick and easy dish which is low cost and quite filling. Perfect as a mid-week meal.
Provided by Yumiko
Time 15m
Number Of Ingredients 8
Steps:
- Mix sauce ingredients in a large measuring cup/jar. Add 1/3 of the sauce into a small frypan of about 18-20cm (8") in diameter over medium heat (note 2).
- When the sauce starts boiling, add 1/3 of chicken and onion spreading randomly. Stir occasionally and cook for few minutes until chicken is almost cooked (note 3).
- Beat 2 eggs, add ½ of it into the pan and mix gently. When the egg is cooked through, spread the remaining egg over the cooked chicken and egg in the pan.
- Cover the pan with a lid or use a larger pan with a flat bottom to cover the pan and cook for 30 seconds to 1 minute until the egg on the surface is nearly cooked but slightly runny (note 4). By then, you should have a small amount of sauce still left at the bottom.
- Turn the heat off. Using a spatula, slide the cooked chicken and egg over the rice, covering all of the rice. Garnish with shallots.
- Repeat for other two bowls.
- Add all the sauce ingredients to a large frypan over medium heat (note 2).
- Follow the same process as per individual cooking method using all the ingredients at once. Note that time required to cook chicken and egg will be a bit longer.
- After turning off the heat, divide the chicken and egg into three pies using a spatula. Then slide each pie onto the bowl of rice. Tidy up the edges to make the topping fit in the bowl. Garnish with shallots if using.
CHICKEN AND EGG ON RICE (OYAKO DONBURI)
This is a great dish for lunch. I found this recipe in Quick and Easy Japanese Cuisine for Everyone by Yukiko Moriyama.
Provided by Hey Jude
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the chicken breast into thin slices.
- Soak dried shiitake mushrooms in lukewarm water until soft.
- Cut off hard stems and cut in halves.
- Cut onion into thin slices.
- Chop cilantro.
- In a large skillet with a lid, mix all the simmering sauce ingredients and bring to a boil.
- Add chicken, mushrooms and onion and cook over medium heat for 3 to 4 minutes, or until chicken is done and onion is tender.
- Beat eggs in a small bowl, then pour over the chicken and cover with a lid.
- Cook until the egg is set, about 1 minute on low heat.
- Sprinkle cilantro on top.
- To serve: put about 1 1/4 cup of rice in a large, deep bowl and gently lay 1/4 of the chicken and egg mixture on top.
- Pour simmering sauce over and serve immediately.
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