OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)
This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served over rice. It's really easy, filling and delicious.
Provided by User
Categories Breakfast and Brunch Meat and Seafood Chicken
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
- Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
- To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.
Nutrition Facts : Calories 688.4 calories, Carbohydrate 97.9 g, Cholesterol 208.3 mg, Fat 14.6 g, Fiber 2.2 g, Protein 35.3 g, SaturatedFat 4.2 g, Sodium 1225.6 mg, Sugar 16.9 g
OYAKU DON FOR BENTO
Fast, easy, delicious. Microwaves well. Ingredients can be easily substituted if you don't have an Asian kitchen.
Provided by Bidddy
Categories One Dish Meal
Time 30m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Chop the chicken into small cubes. Add 1/2 tablespoon light soya sauce and let it marinade.
- In a frying pan, heat the water, remaining light soya sauce, hua diao jiu and vinegar.
- When you see a few bubbles, add the sugar and let it dissolve.
- Add in the chicken.
- When chicken is fully cooked, add in sliced onion. The onion should not turn brown.
- Beat the eggs with chopsticks and pour over the chicken and onions. By now there should be almost no liquid left in the pan.
- Do not let the egg turn brown. Make sure everything is coated with egg, and keep stirring.
- Serve on top of cooked Japanese short grained rice.
Nutrition Facts : Calories 247.9, Fat 9.6, SaturatedFat 3.1, Cholesterol 372, Sodium 147.2, Carbohydrate 18.2, Fiber 0.6, Sugar 14.5, Protein 13.1
OYAKODON
Tuck into this hearty Japanese oyakodon. It translates as 'family donburi [rice bowl]' or 'adult-and-kids donburi', because both chicken and egg are used in the dish
Provided by Nina Matsunaga
Categories Dinner, Supper
Time 20m
Number Of Ingredients 11
Steps:
- Mix the dashi, mirin, sake, soy sauce and sugar together until the sugar dissolves. Put the chicken thighs and onion in a small pan, and pour over half the dashi broth so the chicken is just covered.
- Slowly bring the mixture to the boil, skimming off any fat or scum that floats to the surface, and cook for 8-10 mins until the chicken is cooked through and the liquid has reduced slightly. Taste the broth for seasoning, and adjust if needed. Crack the eggs into a bowl, beat well, and drizzle over the chicken in the pan. Cook over a medium heat until the egg has thickened slightly (it's best served runny).
- Warm the remaining dashi broth in a separate pan. Serve the oyakodon over hot rice, with the extra dashi broth poured over. Season with mitsuba and togarashi or sansho pepper.
Nutrition Facts : Calories 301 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 2.2 milligram of sodium
OYAKO DONBURI
This is a popular (at least in Hawaii) Japanese dish which is often served at restaurants in individual bowls. Oyako means mother and child, hence the main ingredients, chicken and eggs.
Provided by KIKUKAT
Categories World Cuisine Recipes Asian Japanese
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes. Drain off as much liquid as possible.
- Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt. Simmer for 3 more minutes. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes. Serve over Japanese sticky rice.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 15.7 g, Cholesterol 281.9 mg, Fat 10.8 g, Fiber 1.7 g, Protein 29.6 g, SaturatedFat 2.8 g, Sodium 1349.3 mg, Sugar 8.7 g
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