OYAKO-DON (CHICKEN AND EGG ON RICE)
A big bowl of rice topped with chicken, onion and egg cooked in sweet soy flavoured sauce. Yum. This is a quick and easy dish which is low cost and quite filling. Perfect as a mid-week meal.
Provided by Yumiko
Time 15m
Number Of Ingredients 8
Steps:
- Mix sauce ingredients in a large measuring cup/jar. Add 1/3 of the sauce into a small frypan of about 18-20cm (8") in diameter over medium heat (note 2).
- When the sauce starts boiling, add 1/3 of chicken and onion spreading randomly. Stir occasionally and cook for few minutes until chicken is almost cooked (note 3).
- Beat 2 eggs, add ½ of it into the pan and mix gently. When the egg is cooked through, spread the remaining egg over the cooked chicken and egg in the pan.
- Cover the pan with a lid or use a larger pan with a flat bottom to cover the pan and cook for 30 seconds to 1 minute until the egg on the surface is nearly cooked but slightly runny (note 4). By then, you should have a small amount of sauce still left at the bottom.
- Turn the heat off. Using a spatula, slide the cooked chicken and egg over the rice, covering all of the rice. Garnish with shallots.
- Repeat for other two bowls.
- Add all the sauce ingredients to a large frypan over medium heat (note 2).
- Follow the same process as per individual cooking method using all the ingredients at once. Note that time required to cook chicken and egg will be a bit longer.
- After turning off the heat, divide the chicken and egg into three pies using a spatula. Then slide each pie onto the bowl of rice. Tidy up the edges to make the topping fit in the bowl. Garnish with shallots if using.
OYAKO DONBURI (CHICKEN & EGG WITH RICE)
Oyako Donburi literally means "parent-child rice bowl" because it's made with chicken (parent) and egg (child). It's a one bowl meal: fresh steamed rice topped with tender pieces of chicken and onions cooked with egg in a soy based sauce. If you have a family of big eaters, make extra rice.
Provided by Sharon Wong
Categories Main Course
Time 1h
Number Of Ingredients 9
Steps:
- Trim the fat off of the boneless skinless chicken thighs (if there are any tiny bits of bone, give it a rinse and drain as necessary), cut each thigh into 6-8 pieces, and place into a large bowl
- Add onions, scallions, soy sauce, mirin, and sugar and mix; if prepping ahead, cover and refrigerate to marinate 30 minutes or overnight.
- Use a large frying pan or a braiser with a lid and heat it up for 1 minute at medium heat.
- Crack eggs into a medium mixing bowl and scramble, set aside.
- Add chicken into the pan, add dashi or chicken broth, cover with a lid, and cook at medium heat for 5 minutes.
- Stir the chicken and add prepared eggs, cover with a lid and simmer on low heat for 5 more minutes. Serve with rice.
Nutrition Facts : Calories 497 kcal, 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 AND EGG ON RICE (OYAKO DONBURI)
This is a great dish for lunch. I found this recipe in Quick and Easy Japanese Cuisine for Everyone by Yukiko Moriyama.
Provided by Hey Jude
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the chicken breast into thin slices.
- Soak dried shiitake mushrooms in lukewarm water until soft.
- Cut off hard stems and cut in halves.
- Cut onion into thin slices.
- Chop cilantro.
- In a large skillet with a lid, mix all the simmering sauce ingredients and bring to a boil.
- Add chicken, mushrooms and onion and cook over medium heat for 3 to 4 minutes, or until chicken is done and onion is tender.
- Beat eggs in a small bowl, then pour over the chicken and cover with a lid.
- Cook until the egg is set, about 1 minute on low heat.
- Sprinkle cilantro on top.
- To serve: put about 1 1/4 cup of rice in a large, deep bowl and gently lay 1/4 of the chicken and egg mixture on top.
- Pour simmering sauce over and serve immediately.
OYAKO DANBURY (CHICKEN-'N-EGG ON RICE)
Make and share this Oyako Danbury (Chicken-'n-Egg on Rice) recipe from Food.com.
Provided by ElaineAnn
Categories White Rice
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix (do not beat) eggs in a bowl with chopsticks or a fork; set aside.
- Cut boned chicken into 1/4-inch pieces. (Leftover cooked chicken can be used.)
- Wash and clean onions; cut diagonally into 1-inch lengths.
- Combine the ingredients for sauce in saucepan; bring to a gentle boil over medium heat. Add chicken and simmer, uncovered, for 5 minutes.
- Add onion and simmer 1 minute longer.
- Stir eggs and pour gently in a steady stream around chicken. Let eggs spread naturally; do not stir.
- Keep heat at medium-high until the eggs start to bubble at the edges. Stir once.
- Before the eggs are completely set, scoop a portion of the eggs, chicken and sauce over hot rice in a deep soup bowl.
- Serve immediately.
- Good with hot green tea.
Nutrition Facts : Calories 377.7, Fat 6.1, SaturatedFat 1.8, Cholesterol 153.1, Sodium 1383.7, Carbohydrate 61.9, Fiber 1, Sugar 7.4, Protein 16.7
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