OYAKODON (CHICKEN AND EGG BOWL)
Oyakodon is cooked in one pan where the onions, chicken, and egg are simmered in an umami-rich, dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!
Provided by Namiko Chen
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 389 kcal, Carbohydrate 36 g, Protein 32 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 293 mg, Sodium 679 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving
OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)
This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served over rice. It's really easy, filling and delicious.
Provided by User
Categories Breakfast and Brunch Meat and Seafood Chicken
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
- Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
- To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.
Nutrition Facts : Calories 688.4 calories, Carbohydrate 97.9 g, Cholesterol 208.3 mg, Fat 14.6 g, Fiber 2.2 g, Protein 35.3 g, SaturatedFat 4.2 g, Sodium 1225.6 mg, Sugar 16.9 g
CHICKEN & EGG RICE BOWL / OYAKO-DON
Make and share this Chicken & Egg Rice Bowl / Oyako-Don recipe from Food.com.
Provided by Masaee
Categories Japanese
Time 15m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Cut the chicken into chunks and slice the onion.
- Heat the stock, then add soy sauce, mirin, and sugar, then let it boil.
- 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.
- Once the chicken is cooked, pour the egg (with egg white) over the chicken and onion leave it until the egg is cooked. Add the egg york and remove from the heat.
- Serve over the steamed rice and sprinkle the chives.
Nutrition Facts : Calories 466.7, Fat 20.1, SaturatedFat 6.2, Cholesterol 444.6, Sodium 4721.3, Carbohydrate 21.1, Fiber 1.5, Sugar 11.4, Protein 44.8
OYAKO-DON (CHICKEN AND EGG RICE BOWL)
This is really quick, easy and good. Please don't tell anyone in Japan, but I made this with diced, cooked turkey breast, and it was delicious! Prep and cook time doesn't allow for the rice.
Provided by JustJanS
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken into small chunks, slice onion.
- Put the stock, soy, mirin and sugar in a pan and simmer for a few minutes.
- Put the chicken chunks in the pan and simmer on low heat for a few minutes.
- Add the onion to the pan and simmer a few minutes more.
- Whisk the eggs in a bowl.
- Bring the soup back to the boil; pour the eggs over chicken and onion.
- Turn the heat to low and cover with a lid.
- Turn the heat off after 1 minute.
- Divide the hot cooked rice between 4 bowls, then place the chicken mixture over the 4 bowls of rice.
Nutrition Facts : Calories 506.1, Fat 8.1, SaturatedFat 2.4, Cholesterol 268.8, Sodium 2758.9, Carbohydrate 75.8, Fiber 1.3, Sugar 18.4, Protein 29.4
CHICKEN AND EGG RICE BOWL (OYAKODON)
Let's stop arguing if the egg or the chicken came first because for this dish, both are needed as main ingredients. Oyakodon is a Japanese rice bowl dish. It's a very common food at home. It's simple and easy to make.
Provided by Pearl Ishizaki
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h33m
Yield 2
Number Of Ingredients 12
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Stir soy sauce, mirin, sake, sugar, and salt together in a microwave-safe bowl. Add chicken and stir to coat well; cover. Marinate in the refrigerator for 30 minutes.
- Place bitter melon slices in a bowl of salted water. Let soak for 5 minutes. Drain.
- Stir bitter melon and onion into the chicken mixture.
- Cover bowl with plastic wrap and microwave on medium heat for 4 minutes. Uncover; pour in eggs. Cover bowl and cook until eggs are set, about 2 minutes. Remove from microwave; let stand for 2 minutes. Uncover and stir. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).
- Divide rice between 2 serving bowls. Top with chicken and egg mixture. Garnish with myoga.
Nutrition Facts : Calories 351.9 calories, Carbohydrate 48.1 g, Cholesterol 192.9 mg, Fat 5.9 g, Fiber 2.1 g, Protein 21.2 g, SaturatedFat 1.8 g, Sodium 621.3 mg, Sugar 7.6 g
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
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