Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, rich stir-fried oyako chicken and egg rice bowl. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Rich Stir-Fried Oyako Chicken and Egg Rice Bowl is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Rich Stir-Fried Oyako Chicken and Egg Rice Bowl is something which I have loved my entire life.
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. Once the chicken is cooked, pour the egg (with egg white) over the chicken and onion leave it until the egg is cooked.
To get started with this particular recipe, we must prepare a few ingredients. You can cook rich stir-fried oyako chicken and egg rice bowl using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Rich Stir-Fried Oyako Chicken and Egg Rice Bowl:
- Get 1 thigh Chicken thigh meat
- Prepare 1⁄2 Onion
- Get 15 cm length Japanese leek
- Make ready 1 piece Ginger
- Make ready 2 tbsp Soy sauce
- Prepare 2 tbsp Mirin
- Take 1 tbsp Sake
- Take 1 to 2 tablespoons Honey (or sugar if you don't have honey)
- Get 1 bit less than 1 teaspoon Dashi stock granules
- Make ready 250 ml Water
- Get 1 tbsp Vegetable oil
- Prepare 3 large Egg
The chicken isn't stir fried, it's just simmered. Bring water and rice to a boil in a saucepan. Oyako is a donburi, also called a don, which means rice bowl. The chicken and eggs are simmered in a flavorful broth and then the mixture is spooned over bowls of steamed Japanese rice.
Steps to make Rich Stir-Fried Oyako Chicken and Egg Rice Bowl:
- Cut the chicken into bite sized pieces. Slice the onion into 1cm wide slices and the leek into 7 mm wide diagonal slices. Slice the ginger thinly.
- Heat some oil in a frying pan and stir fry the ginger and chicken, until the chicken is browned on the surface.
- Add the onion and leek and stir fry until browned. Add the rest of the ingredients and bring to a boil. Skim off any scum.
- While this simmers, beat the egg lightly. I recommend beating it just enough so that the yolk and white aren't totally mixed together.
- When the sauce in the pan has reduced by a bit less than half, swirl in the beaten egg and put a lid on. When the egg is soft-set (or to the doneness you like) it's done.
- Serve on top of rice. It looks nicer if you scoop it on top of the rice carefully with a spatula so that you don't mess up the soft-set egg.
- I edited the amount of honey needed, since I think some people like it sweet while others might not. Personally I like to use 2 tablespoons, since I prefer this on the sweet side.
Oyako is a donburi, also called a don, which means rice bowl. The chicken and eggs are simmered in a flavorful broth and then the mixture is spooned over bowls of steamed Japanese rice. 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, jeweled with sashimi But to describe oyakodon's layered textures and sweet-salty sauce of onions melting in soy, sake and mirin, the word magical comes up again and again This recipe, more subtly. Oyako Don is a warm and cosy rice bowl dish topped with chicken and egg simmered in an umami dashi stock. It's a classic restaurant "fast-food" type of meal in Japan as well as a staple of home cooking.
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