In Japan, Oyakodon is most likely the most popular of all donburi, or rice bowl meals. Rice bowls are preferred in Japan. Rice bowls are called donburi in Japanese. Donburi is generally a one-meal meal where the side meal and the rice, including either meat, fish, eggs, and/or veggies, are served together in one huge rice bowl as a total dish.
Oyakodon actually implies parents and youngster bowl. Egg is a essential active ingredient in donburi. It's utilized to make the simmered egg sauce in numerous dishes, consisting of Oyakodon.
Typically, the very best oyakodon recipes requires dashi, or Japanese soup stock made from dried bonito flakes and kombu (dried kelp). The mix of chicken and eggs on top of rice is absolutely wonderful. You can make it for your family and I am sure they will certainly be extremely pleased to delight in a bento dish of Japanese chicken and egg rice.
� 1 cup dashi or chicken stock
� 1 bunch scallions, chopped
� 4 eggs, lightly beaten
� 4 to 6 cups hot cooked rice
� 1/4 cup soy sauce
� 3 tablespoons mirin
� 1 sheet nori seaweed, toasted and cut into strips (optional)
2. Reduce and include the chicken heat to low.
3. Simmer for about 1 minute.
4. Include the scallions and simmer for another minute.
5. Gather the eggs without stirring.
6. Cover, eliminate from heat and let set for 1 to 2 minutes to cook the eggs.
7. Put a scoop of hot cooked rice into each of 4 deep bowls (don).
8. Ladle a few of the chicken, eggs and sauce over the rice in each bowl.
9. Sprinkle with the nori and serve hot.
Typically, the very best oyakodon recipes requires dashi, or Japanese soup stock made from dried bonito flakes and kombu (dried kelp). The mix of chicken and eggs on top of rice is absolutely wonderful. You can make it for your family and I am sure they will certainly be extremely pleased to delight in a bento dish of Japanese chicken and egg rice.
Ingredients
� 1/2 pound chicken thighs, boneless, skinless, cut into strips� 1 cup dashi or chicken stock
� 1 bunch scallions, chopped
� 4 eggs, lightly beaten
� 4 to 6 cups hot cooked rice
� 1/4 cup soy sauce
� 3 tablespoons mirin
� 1 sheet nori seaweed, toasted and cut into strips (optional)
How to make
1. Include the dashi stock, soy sauce and mirin to a pan and give a boil.2. Reduce and include the chicken heat to low.
3. Simmer for about 1 minute.
4. Include the scallions and simmer for another minute.
5. Gather the eggs without stirring.
6. Cover, eliminate from heat and let set for 1 to 2 minutes to cook the eggs.
7. Put a scoop of hot cooked rice into each of 4 deep bowls (don).
8. Ladle a few of the chicken, eggs and sauce over the rice in each bowl.
9. Sprinkle with the nori and serve hot.
