OYAKODON - CHICKEN AND EGG RICE BOWL
Authentically Japanese. Started with this recipe (http://justonecookbook.com/recipes/oyakodon/) but changed up the technique for the chicken so that the skin less fatty and is nice and browned and crispy before the going in the sauce (see more about that technique for this recipe at http://norecipes.com/recipe/oyakodon-recipe/). Combining recipes worked - it was heaven!
Provided by Maggie
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Salt the chicken skin and place it salt side down in a large, cool frying pan. Please a heavy pan (cast iron skillet or pan filled with water) on top to help chicken cook evenly. Gradually increase heat to medium and cook until crispy and brown. When crispy and brown, even if the chicken isn't cooked through, remove it to a cutting board and cut into bite-sized pieces. Remove most of the grease, but it's OK if some oil remains.
- Bring mirin and sake to a boil in the same large frying pan.
- Add dashi, soy sauce and sugar and bring back up to a boil.
- Spread the onion in the pan and place the chicken on top. Cover and bring to a boil and cook for about 10 minutes (if you skipped the first step, skim any fat as you go).
- Slowly pour the beaten egg over the mixture and cook covered until the eggs are done. Gently shake the pan if the egg starts to stick to the side of the pan.
- Pour the mixture over each rice bowl and top with mitsuba.
Nutrition Facts : Calories 703.5, Fat 19.7, SaturatedFat 5.8, Cholesterol 265, Sodium 1287.7, Carbohydrate 92.7, Fiber 1.6, Sugar 8.7, Protein 31.6
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
Rane Ran
[email protected]I'm allergic to eggs. Is there a way to make this dish without them?
Ayonda Page
[email protected]This looks delicious! I can't wait to try it.
Paul Orisadipe
[email protected]Has anyone tried making this dish with tofu instead of chicken?
Keenan Cole
[email protected]This recipe is way too complicated. I'm not going to attempt it.
Jimmy Neutron
[email protected]I'm not sure what I did wrong, but my oyako-don turned out really bland. Maybe I didn't use enough soy sauce.
Chioma Chioma
[email protected]I love how simple this recipe is. It's perfect for a weeknight meal.
Kevin Beeke
[email protected]This is my go-to recipe for oyako-don. It's always a crowd-pleaser.
Nisar Khidrani
[email protected]I'm not a big fan of chicken and eggs, but this dish was surprisingly good. The sauce was really tasty and the chicken was tender.
Muraya Mohamed
[email protected]I made this dish last night and it was so easy and quick to make. The flavors were amazing and my family loved it!
Hasan Noor
[email protected]This oyako-don recipe is a keeper! The chicken and eggs were cooked perfectly, and the sauce was flavorful and delicious. I served it over rice, and it was a hit with my family.