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 All Reviews for Oyakodon (Japanese Chicken and Egg Rice 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".
Kamu bisa memasak Oyakodon (Chicken & Egg Rice Bowl) memakai 17 bahan dan 7 langkah. Begini cara memasaknya.
Bahan-bahan memasak Oyakodon (Chicken & Egg Rice Bowl)
- Anda butuh 1 lembar dada ayam fillet.
- Anda butuh 6 buah jamur shitake.
- Bunda butuh 1 buah bombay ukuran sedang.
- Siapkan 2 siung bawang putih.
- Anda butuh 2 buah telur ayam.
- Kamu butuh Bumbu2 :.
- Kamu butuh 2 sdm saus tiram.
- Kamu butuh 1/4 sdt kaldu ayam bubuk.
- Kamu butuh 1/4 sdt gula.
- Siapkan 1 sdt kecap manis.
- Bunda butuh 1/2 sdt kecap asin.
- Anda butuh sejumput garam.
- Kamu butuh sejumput lada bubuk.
- Siapkan secukupnya minyak wijen.
- Kamu butuh secukupnya minyak sayur.
- Bunda butuh secukupnya wijen sangrai untuk topping.
- Bunda butuh 1 cup air putih.
Oyako is a traditional Japanese donburi, or rice bowl. Chicken and eggs are simmered in a flavorful broth and then spooned over steamed Japanese rice. Oyakodon, a Japanese rice dish of chicken, onions and eggs flavored with mirin, soy and dashi stock, is a one-pan quick meal. Try this easy Oyakodon recipe! • Oyakodon is chicken and egg in seasoned broth over rice in a bowl. Oyako means parents and children, like chicken and egg, and don (donburi) means a bowl. It's a whole meal in one bowl.
Cara memasak Oyakodon (Chicken & Egg Rice Bowl)
- Persiapkan bahan : (1) Cuci bersih ayam, kemudian iris tipis memanjang. (2) Potong2 bawang bombay, jangan terlalu tipis. (3) Cincang bawang putih. (4) Iris tipis jamur shitake. (5) Kocok telur ayam. Beri sejumput garam..
- Panaskan minyak sayur di wajan. Tumis bawang putih hingga harum. Masukkan bawang bombay. Aduk2, masak sampai agak layu dan harum. Kemudian masukkan shitake. Aduk2 sampai wanginya menyatu..
- Masukkan daging ayamnya. Aduk sebentar sampai merata dan ayam berubah warna. Beri 1 cup air putih. Kemudian masukan bumbu2. Aduk. Tes dan koreksi rasa..
- Masukan minyak wijen. Aduk rata. Diamkan sebentar sekitar 2 menit, agar bumbu meresap..
- Kemudian tuang kocokan telur secara merata di atas masakan. Jangan diaduk. Kecilkan api. Tutup wajan. Masak sekitar 5 menit atau sampai telur matang..
- Siapkan nasi di mangkuk. Kemudian letakan oyakodon di atas nasi (saya pakai nasi merah 😁). Beri taburan wijen dan bubuk cabai..
- Yummy!! 😋😋.
Together, oyakodon simply means "parent and child rice bowl". 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. This is the meatless version of oyakodon (with eggs).
For this recipe I didn't stray too far from the original list of ingredients. Everything is pretty much the same. 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. It consists of chicken and egg cooked in an umami-rich sauce served atop freshly cooked rice.
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Source : https://cookpad.com/id/resep/1775568-oyakodon-chicken-egg-rice-bowl