Recipe of Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl in 12 Minutes for Mom

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, old-fashioned 'oyako don' chicken and egg rice bowl. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl is something that I have loved my whole life.

Classic Oyakodon recipe - chicken and egg are simmered in a sweet and savory dashi sauce then served on top of bowl of steamed rice. 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. 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.

To begin with this recipe, we have to first prepare a few components. You can have old-fashioned 'oyako don' chicken and egg rice bowl using 18 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl:

1. Get 2 Eggs
2. Prepare 1 small, cut into wedges ★ Onion
3. Prepare 1 dash: cut into thin rectangular slices ★ Carrot
4. Take 2 ★ Dried shiitake mushrooms (rehydrated and sliced)
5. Prepare 1 dash, cut into small rectangular slices ★ Kamaboko
6. Take 1/2 ★ Chicken thigh meat
7. Take 1 dash Mitsuba or green onion
8. Get 1 Plain cooked rice (as much as you like)
9. Prepare Sauce
10. Prepare 3 tbsp or more to taste, Mentsuyu
11. Get 1 tbsp Soy sauce
12. Make ready 2 tsp Mirin
13. Make ready 1/2 tsp Sugar
14. Prepare 1 tbsp Sake
15. Prepare 1 tsp Dashi stock granules
16. Make ready 2 shakes Umami seasoning
17. Get 200 ml Water
18. Get 1 pinch Salt (to adjust the seasoning after tasting)

Oyako literally means parents and children in Japanese and is a reference to two of the dish's main ingredients: chicken and egg. Add the onion and chicken to the stock. Leave it until the chicken is cooked. Do not boil it too much.

Instructions to make Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl:

1. Here are all the ingredients.
2. Put the water, flavoring ingredients and the ingredients marked ★ in a pan and simmer over low-medium heat. Adjust the flavor to taste.
3. When it tastes the way you like, add a little pinch of salt to nail the flavor.
4. 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.
5. Spoon it over a bowl of hot hot rice and you're done! It doesn't even take 10 minutes to cook.

Break the eggs into bowl but separate one egg york and gently whisk. Add the egg york and remove from the heat. Serve over the steamed rice and sprinkle the chives. 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.

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