Japanese Oyakodon Recipe

Oyakodon (Chicken and Egg Bowl) 親子丼 • Just One Cookbook

WEBOct 30, 2022 · This sogigiri cutting technique gives the chicken pieces equal thickness and creates more surface area for fast cooking and better absorption of the flavors. Transfer …

1. Gather all the ingredients.
2. Combine dashi, mirin, sake, soy sauce in a bowl or a liquid measuring cup.
3. Thinly slice the onion and chop mitsuba (or green onion). Beat one egg in a small bowl (you will need to beat another egg when you work on the second batch).
4. Typically Oyakodon (and Katsudon) is made individually for each serving, using this Oyakodon Pan. This small pan lets you slide the finished dish over the rice bowl easily while the egg is set but still runny (in Japan, eggs are safe to eat raw). To demonstrate in this recipe, I use a small 8-inch (20 cm) frying pan. Divide the ingredients in half. Of course, alternatively, you can cook 2 servings together in a big pan.

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Oyakodon (Japanese Chicken & Egg Rice Bowls) The …

WEBApr 13, 2017 · Oyakodon: Recipe Instructions. In a non-stick frying pan or cast iron skillet over medium high heat, add the dashi stock, soy sauce, …

1. 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.
2. Add the chicken, and simmer in the stock for 10 minutes. Spread the sliced onion over the chicken and cook for 2 minutes.
3. Pour the beaten egg over the top, and simmer, covered for 2-3 minutes, until cooked but slightly runny.
4. Serve over freshly steamed rice and garnish with chopped scallions.

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See Also: Chicken Recipes, Egg RecipesShow details