How to Prepare Tasty Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl

Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl. Oyako don used to have lots of things like dried shiitake mushrooms, carrot and kamaboko, and wasn't packed with onion, chicken and egg like the oyako don that's often The dashi stock is flavored with the umami from the chicken, dried shiitake mushrooms and kamaboko. Oyako Donburi is a classic Japanese dish made from chicken and egg topped on rice! It's delicious, easy to make, and doesn't take a long time!

Japanese comfort food, Oyakodon is chicken meat and beaten eggs, simmered in a sweet and savory stock, and eaten over cooked rice in a bowl. A big bowl of rice topped with chicken, onion and egg cooked in sweet soy flavor sauce. Oyako-nabe has the right sized surface area to just fit the topping onto the rice in a donburi. You can have Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl using 18 ingredients and 5 steps. Here is how you cook that.

Ingredients of Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl

You need 2 of Eggs.
It's 1 of small, cut into wedges ★ Onion.
Prepare 1 of dash: cut into thin rectangular slices ★ Carrot.
Prepare 2 of ★ Dried shiitake mushrooms (rehydrated and sliced).
Prepare 1 of dash, cut into small rectangular slices ★ Kamaboko.
You need 1/2 of ★ Chicken thigh meat.
It's 1 dash of Mitsuba or green onion.
Prepare 1 of Plain cooked rice (as much as you like).
You need of Sauce.
You need 3 tbsp of or more to taste, Mentsuyu.
Prepare 1 tbsp of Soy sauce.
Prepare 2 tsp of Mirin.
It's 1/2 tsp of Sugar.
You need 1 tbsp of Sake.
You need 1 tsp of Dashi stock granules.
Prepare 2 of shakes Umami seasoning.
Prepare 200 ml of Water.
You need 1 pinch of Salt (to adjust the seasoning after tasting).

It also has a wooden handle vertically attached to the pan for easy handling when transferring the topping onto. Oyakodon (親子丼) is a classic Japanese chicken and egg rice bowl, with tender pieces of chicken and sweet onions simmered in a sweet and savory dashi that's bound together with egg. It's a satisfying comfort food that's a staple of Japanese home cooking thanks to its simple preparation. Super popular both at restaurants and at home, oyakodon (Japanese chicken and egg rice bowl) is sort of like the pizza of Japan—if pizza were the Adding the onions before the chicken and using a high proportion of broth allows you to simmer it down for better flavor.

Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl step by step

Here are all the ingredients..
Put the water, flavoring ingredients and the ingredients marked ★ in a pan and simmer over low-medium heat. Adjust the flavor to taste..
When it tastes the way you like, add a little pinch of salt to nail the flavor..
When the onion is transparent and softened, swirl in the beaten egg, add the mitsuba and so on, bring to a boil rapidly over high heat then turn the heat off! Let it rest for at least a minute..
Spoon it over a bowl of hot hot rice and you're done! It doesn't even take 10 minutes to cook..

Add the onion and chicken to the stock. Leave it until the chicken is cooked. Do not boil it too much. Break the eggs into bowl but separate one egg york and gently whisk. Add the egg york and remove from the heat.