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
OYAKODON (CHICKEN AND EGG BOWL)
Oyakodon is cooked in one pan where the onions, chicken, and egg are simmered in an umami-rich, dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!
Provided by Namiko Chen
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 389 kcal, Carbohydrate 36 g, Protein 32 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 293 mg, Sodium 679 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving
QUICK OYAKODON
This dish is very easy to make and very Japanese. It reminds me of dishes I've ordered in Japanese restaurants. You can add Korean hot sauce if you like it a little spicy.
Provided by BINGADING
Categories World Cuisine Recipes Asian Japanese
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Bring the rice and water to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Bring the chicken stock to a boil in a small saucepan. Stir in the soy sauce and brown sugar until the sugar has dissolved. Reduce heat to low; keep warm.
- Heat several tablespoons of the chicken sauce in a skillet over medium heat. Cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes. Add the chicken, green onions, and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the center, about 5 minutes more. Spread the chicken mixture evenly over the skillet; pour the beaten egg overtop. Reduce heat to medium-low and sprinkle with the snow peas. Cook and stir until the egg has firmed and is no longer runny, about 3 minutes.
- Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.
Nutrition Facts : Calories 619.2 calories, Carbohydrate 106.1 g, Cholesterol 220.6 mg, Fat 6.7 g, Fiber 5.5 g, Protein 31 g, SaturatedFat 2 g, Sodium 2282.6 mg, Sugar 18.8 g
OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)
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 melting in soy, sake and mirin, the word magical comes up again and again. This recipe, more subtly seasoned than you might find in a Tokyo cafeteria, comes from the photographer Mika Horie, who grew up cooking it with her mother in Kyoto. It calls for cooking the eggs and chicken in two batches. You can cook all of it at once in a larger skillet, but the results won't be as pretty.
Provided by Hannah Kirshner
Categories dinner, for two, quick, snack, weekday, poultry, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Make the sauce: In a small bowl, combine dashi, sake, mirin, soy sauce and sugar; stir to dissolve sugar. Set aside.
- Heat a small (6- or 7-inch) nonstick (or well-seasoned carbon steel) slope-sided skillet over medium-high heat. Brown the skin side of each piece of chicken until crisp, 3 to 4 minutes (meat will still be mostly raw). Transfer to a cutting board, skin-side down. Dice into 1 to 1 1/2-inch pieces.
- Cook chicken and egg in two batches: In a small bowl, beat two eggs until yolks and whites are broken, but still distinct. Return skillet to medium-high heat, wiping out any excess grease. Add half the sliced onions and half the sauce (about 1/3 cup), and simmer for 1 to 2 minutes, until onions just begin soften. Add half the cut-up chicken; simmer for another 1 to 3 minutes, stirring, until chicken is white on the outside.
- Pour about half of the beaten eggs around the pan; let cook undisturbed for 30 seconds. Add the rest of the beaten eggs, and half the mitsuba or scallion. Adjust heat to low, and cook 20 seconds longer. Cover pan with a lid or foil and remove from heat. After a minute, uncover pan; eggs should be wobbly, but not raw (if they need more cooking, return the covered pan briefly to the heat).
- Carefully slide egg, chicken and sauce onto a bowl of cooked rice, trying to keep the mixture from flipping over. Repeat Steps 3 to 5 with remaining ingredients. Serve with shichimi togarashi, if desired.
Nutrition Facts : @context http, Calories 540, UnsaturatedFat 21 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 1199 milligrams, Sugar 4 grams, TransFat 0 grams
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
More about "quick oyakodon food"
OYAKODON CHICKEN AND EGG RICE BOWL RECIPE - JAPAN CENTRE
From japancentre.com
- We need to prepare the chicken first so cut up your chicken into small bite-size pieces. Japanese people tend to use chicken thighs rather than breast meat for the extra flavour, but both will work fine.
- 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. Bring to the boil and then simmer on medium heat.
- Once the soup has been simmering for a few minutes, add your pieces of chicken and cook. Once the chicken is done, about 10-12 minutes, chop up a whole onion into thin slices and add them to the pan.
OYAKODON (親子丼) CHICKEN AND EGG RICE BOWL - SUDACHI …
From sudachirecipes.com
- Heat your frying pan on medium high and add the vegetable oil. Fry the chicken in the pan until browned.
OYAKODON (JAPANESE CHICKEN & EGG RICE ... - THE WOKS OF …
From thewoksoflife.com
- In a non-stick frying pan or cast iron skillet over medium high heat, add the dashi stock, soy sauce, mirin, and sugar. Bring to a boil.
- Add the chicken, and simmer in the stock for 10 minutes. Spread the sliced onion over the chicken and cook for 2 minutes.
- Pour the beaten egg over the top, and simmer, covered for 2-3 minutes, until cooked but slightly runny.
OYAKODON (CHICKEN & EGG RICE BOWL) - NO RECIPES
From norecipes.com
- Whisk the eggs in a container with a spout until they're about half mixed, but there are still some areas with pure egg white and egg yolk.
- In a small frying pan, about the diameter of the bowl you plan to serve your Oyakodon in, add the dashi, sake, soy sauce, sugar, and onions, breaking up any clumps of onion as you add them.
- Bring the stock and onions to a boil and continue to cook until the onions are starting to turn translucent.
OYAKODON – FAILPROOF JAPANESE CHICKEN BOWL - FUTUREDISH
OYAKODON - DIVERSIVORE
From diversivore.com
- Crack eggs into a bowl. Break yolks and mix a little, but leave the yolk and white streaky and separate.
- Sear chicken, skin side down. Remove the pan from the heat. Slice the chicken and set it aside (note that it should not be cooked through at this point).
OYAKODON - TRADITIONAL JAPANESE RECIPE | 196 FLAVORS
From 196flavors.com
- Add the rice into a fine sieve and place the sieve in a large bowl filled with cold water in the sink.
OYAKODON - OISHI WASHOKU RECIPES
From oishi-washoku-recipes.com
- 「PREP」Cut the chicken into bite-sized pieces. Slice the naganegi diagonally into thin rounds. Chop the mitsuba. Lightly mix the eggs together.
- Bring to a boil, then add the chopped mitsuba and mixed egg. If you like your egg more runny, add only 3/4 of the egg mix at this point.
OYAKODON RECIPE - JAPANESE COOKING 101
From japanesecooking101.com
Servings 1
15-MINUTE OYAKODON (JAPANESE CHICKEN & EGG RICE BOWL ...
From cookerru.com
5/5 (6)Category Dinner, Lunch, Meal PrepCuisine JapaneseTotal Time 15 mins
STEP-BY-STEP GUIDE TO MAKE QUICK OYAKO DON - CHICKEN AND ...
From streetfoodexperience.com
OYAKODON (CHICKEN AND EGG RICE BOWL) : 親子丼 : 15MINUTEFOOD
From reddit.com
TOP 20 ASIAN RECIPES WITH ONION, SCALLION, SOY SAUCE ...
From supercook.com
OYAKODON: JAPANESE FOOD AND JAPANESE DISHES
From timetravelturtle.com
HOW TO PREPARE QUICK OYAKODON | CHERRY SECRET RECIPES
From cherry-secret-recipe.com
OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL) RECIPE ...
From aaronandclaire.com
RECIPE OF QUICK OYAKODON - BESTMENU.NETLIFY.APP
From bestmenu.netlify.app
OYAKODON | COOKBOOK | KIDS WEB JAPAN | WEB JAPAN
From web-japan.org
EASY CHICKEN & RICE OYAKODON BOWL RECIPE | WELLNESS MAMA
From wellnessmama.com
JAPANESE OYAKODON RECIPE: A CHICKEN AND EGG RICE BOWL
From thespruceeats.com
OYAKODON (親子丼) CHICKEN AND EGG RICE BOWL - SUDACHI RECIPES ...
From pinterest.com
11 JAPANESE DONBURI RICE BOWL RECIPES THAT WILL MAKE YOU ...
From sudachirecipes.com
WHAT ARE SOME OF YOUR BEST QUICK AND EASY RECIPES? : COOKING
From reddit.com
OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL) RECIPE
From seriouseats.com
OYAKODON RECIPE|CHICKEN AND EGG RICE BOWL|QUICK & SIMPLE ...
QUICK OYAKODON - JAPANESE
From worldrecipes.org
KUZE FUKU & SONS - RECIPES - DASHI OYAKODON – KUZE ...
From kuzefukuandsons.com
SIMPLE WAY TO PREPARE QUICK (OYAKODON) JAPANESE CHICKEN ...
From fantasticfoodies.netlify.app
STEP-BY-STEP GUIDE TO MAKE QUICK OYAKO DON WITH ASPARAGUS ...
From allrecipe.me
QUICK CHICKEN AND RICE OYAKODON BOWL – HEALTHCARE
From healtcare.net
FORT SIMPSON, NORTHWEST TERRITORIES NOW ELIGIBLE FOR ...
From canada.ca
HOW TO PREPARE QUICK OYAKODON | BEST FOOD RECIPES
From fodrecipes.my.id
QUICK OYAKODON
From crecipe.com
QUICK OYAKODON RECIPE - TEXTCOOK
From textcook.com
OYAKODON | TRADITIONAL RICE DISH FROM TOKYO, JAPAN
From tasteatlas.com
OYAKODON - FOOD & FOOD WRITING
From mssmexploresfoodwriting.wordpress.com
QUICK OYAKODON – CHEF MATTHEW
From chefmatthew.com
PIN ON COOKERRU | SIMPLE & FLAVORFUL RECIPES
From pinterest.com
SUPER YUMMY AND EASY OYAKO DONBURI RECIPE (OYAKODON)
From thehandyfoodie.com
HOW TO PREPARE QUICK 'OYAKO' DON WITH TOMATO | BEST ...
From jazzbez.org
HOW TO COOK OYAKODON/ CHICKEN EGG JAPANESE RECIOE - YOUTUBE
From youtube.com
TWO QUICK ASIAN DISHES THAT CAN BE COOKED AND ON THE TABLE ...
From scmp.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love