OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)
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 seasoned than you might find in a Tokyo cafeteria, comes from the photographer Mika Horie, who grew up cooking it with her mother in Kyoto. It calls for cooking the eggs and chicken in two batches. You can cook all of it at once in a larger skillet, but the results won't be as pretty.
Provided by Hannah Kirshner
Categories dinner, for two, quick, snack, weekday, poultry, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Make the sauce: In a small bowl, combine dashi, sake, mirin, soy sauce and sugar; stir to dissolve sugar. Set aside.
- Heat a small (6- or 7-inch) nonstick (or well-seasoned carbon steel) slope-sided skillet over medium-high heat. Brown the skin side of each piece of chicken until crisp, 3 to 4 minutes (meat will still be mostly raw). Transfer to a cutting board, skin-side down. Dice into 1 to 1 1/2-inch pieces.
- Cook chicken and egg in two batches: In a small bowl, beat two eggs until yolks and whites are broken, but still distinct. Return skillet to medium-high heat, wiping out any excess grease. Add half the sliced onions and half the sauce (about 1/3 cup), and simmer for 1 to 2 minutes, until onions just begin soften. Add half the cut-up chicken; simmer for another 1 to 3 minutes, stirring, until chicken is white on the outside.
- Pour about half of the beaten eggs around the pan; let cook undisturbed for 30 seconds. Add the rest of the beaten eggs, and half the mitsuba or scallion. Adjust heat to low, and cook 20 seconds longer. Cover pan with a lid or foil and remove from heat. After a minute, uncover pan; eggs should be wobbly, but not raw (if they need more cooking, return the covered pan briefly to the heat).
- Carefully slide egg, chicken and sauce onto a bowl of cooked rice, trying to keep the mixture from flipping over. Repeat Steps 3 to 5 with remaining ingredients. Serve with shichimi togarashi, if desired.
Nutrition Facts : @context http, Calories 540, UnsaturatedFat 21 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 1199 milligrams, Sugar 4 grams, TransFat 0 grams
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
OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL) RECIPE
Quick and easy one-pot oyakodon (Japanese chicken and egg rice bowl) is a popular restaurant dish that is easy to perfect at home with this recipe.
Provided by J. Kenji López-Alt
Categories Mains Quick Dinners
Time 20m
Yield 2
Number Of Ingredients 11
Steps:
- Combine dashi, sake, soy sauce, and sugar in a 10-inch skillet and bring to a simmer over high heat. Adjust heat to maintain a strong simmer. Stir in onion and cook, stirring occasionally, until onion is half tender, about 5 minutes. Add chicken pieces and cook, stirring and turning chicken occasionally, until chicken is cooked through and broth has reduced by about half, 5 to 7 minutes for chicken thighs or 3 to 4 minutes for chicken breast. Stir in half of scallions and all of mitsuba (if using), then season broth to taste with more soy sauce or sugar as desired. The sauce should have a balanced sweet-and-salty flavor.
- Reduce heat to a bare simmer. Pour beaten eggs into skillet in a thin, steady stream, holding chopsticks over edge of bowl to help distribute eggs evenly (see video above). Cover and cook until eggs are cooked to desired doneness, about 1 minute for runny eggs or 3 minutes for medium-firm.
- To Serve: Transfer hot rice to a single large bowl or 2 individual serving bowls. Top with egg and chicken mixture, pouring out any excess broth from saucepan over rice. Add an extra egg yolk to center of each bowl, if desired (see note). Garnish with remaining sliced scallions and togarashi. Serve immediately.
Nutrition Facts : Calories 703 kcal, Carbohydrate 63 g, Cholesterol 488 mg, Fiber 2 g, Protein 60 g, SaturatedFat 7 g, Sodium 1035 mg, Sugar 11 g, Fat 22 g, ServingSize Serves 2, UnsaturatedFat 0 g
OYAKODON (JAPANESE CHICKEN EGG AND NOODLE BOWL)
Oyakodon is traditionally served with rice but I prefer noodles. If you can't find instant Dashi it is available on Amazon. Togarashi is a Japanese chili powder you could substitute red pepper flakes or any chili powder you like.
Provided by barbara lentz @blentz8
Categories Chicken
Number Of Ingredients 11
Steps:
- Place the water in a large pot. Bring to a boil. Add the instant Dashi and stir until dissolved. Add the soy sauce and sugar.
- Stir in the onions, and green onions and cook 5 minutes. Add the chicken pieces and cook 5 more minutes. Stir in the cilantro.
- Separate the egg whites and the egg yolks. Beat the whites a bit and drizzle them in the hot soup stirring constantly.
- Place the rice noodles in 4 bowls. Ladle the soup over the noodles. Top each bowl with one egg yolk. Sprinkle with Togarashi or red pepper flakes.
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