Allow me to introduce you to Oyakodon (Chicken And Egg Rice Bowl), a staple food in many Japanese households. It’s a delightful meal, simple, comforting, yet utterly delicious. Nestled in a bowl of steamy rice, the succulent chicken strips cooked in a savory-sweet sauce, then draped in a glistening blanket of lightly set egg. It’s the perfect soul food for those gloomy days when you just need a pick-me-up or for a simple weeknight dinner.
Oyakodon makes for a fun and satisfying dish that your family and friends would absolutely adore. It captures the wholesome essence of home cooking while offering an exotic taste of traditional Japanese cuisine. So, even if it’s your first time making a Japanese dish or you’re a seasoned cook, this Oyakodon recipe guarantees a bowl bursting with flavor that will dazzle your senses.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 2 servings
- Yield: 2 Bowls
Enough of chit-chat! Let’s dive into the recipe and get cooking, shall we?
Ingredients & Equipment You’ll Need
- 200g chicken thighs
- 1/2 onion
- 2 eggs
- 2 cups of cooked Japanese rice
- 1 cup dashi soup
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon sake
You’ll need a frying pan and a regular saucepan for this recipe.
Chicken thighs are used for their tenderness and juice, but you can substitute them with breast if you prefer. Dashi soup gives that authentic Japanese flavor; however, chicken or vegetable broth works too if dashi isn’t handy.
How To Make Oyakodon (Chicken And Egg Rice Bowl)
- Cut the chicken into bite-size pieces and thinly slice the onion.
- In a frying pan, add dashi soup, sake, sugar, and soy sauce over medium heat.
- Once it starts simmering, add the onions, and when they have softened, add the chicken.
- Whisk the eggs and pour them over the chicken when it’s cooked, lower the heat and cover the pan. Cook for about a minute until the egg is set to your preferred consistency.
- Serve it over the cooked rice in a bowl, and voila! Your homemade Oyakodon is ready to be devoured.
Tips For The Best Results
- Use Japanese short grain rice for an authentic taste.
- Always serve hot for the best experience.
Storage Tips
- Enjoy it fresh but if you must, refrigerate and consume within one day.
Frequently Asked Questions
Q: Can I use other meats for this recipe?
A: Yes, you can! Pork is a good alternative but bear in mind that the cooking time may vary depending on the meat you use.
Q: Can I make it vegetarian?
A: Absolutely! Swap the chicken with tofu or a veggie of your choice.
Q: Can I freeze leftover Oyakodon?
A: No, it’s best consumed fresh. Refrigerating might work but freezing is not recommended as it may alter the taste and texture.
Q: Is this dish spicy?
A: Not at all! But you’re welcome to add some chili flakes or hot sauce if you prefer a spicy kick.
Q: Is it a meal or a side dish?
A: It’s typically served as a main dish in Japan. But with smaller portions, it can certainly be used as a side.
Nutritional Facts of Oyakodon (Chicken And Egg Rice Bowl)
Calories: 260 kcal, Proteins : 18 g, Carbs : 23 g, Sodium : 650 mg
In conclusion, Oyakodon, with its rich and inviting flavors, will leave you utterly contented and smiling. Add in your fav salad or a bowl of miso soup by the side for an enhanced dining experience. So, ready to experience a foodie trip to Japan right in your kitchen? Let’s get cracking!
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