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)
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
JAPANESE CHICKEN WITH EGG ON RICE
Here is a very yummy Japanese chicken dish, it is very easy and quick recipe to do. If you can't get instant dashi, it will take a little longer to make, as you will have the boiling time for the dashi to add on.
Provided by The Flying Chef
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a small amount of oil in a pan, cook chicken in batches until browned, remove and set to one side, wipe pan clean.
- Heat about 2 tablespoons of oil in pan, add leek and mushrooms cook a few minutes until leeks soften.
- Add dashi, sauce, mirin, sugar and bring to boil, return chicken to pan, reduce heat to medium low, simmer about 15 minutes until chicken is cooked through.
- Boil rice while chicken is simmering, drain rice.
- Pour egg over chicken mixture, cook covered, for about 5 minutes extra, until egg just sets.
- To serve: Divide rice among serving bowls, top with chicken, sprinkle with chives.
- Here is a recipe for primary dashi I posted on another recipe, to turn this into secondary dashi, Add the 41/4 cups of water all at once, add kelp and bonito flakes, along with 10g extra bonito flakes and boil for about 20-25 minutes to allow flavour to really come through, strain as per primary dashi once it has been boiled. Secondary dashi is just a heavier version of this stock.
- The recipe makes quite a lot but if you make Japanese often it will keep in the fridge for a few days and last in the freezer for a month but it will lose some of it's delicate flavour and aroma.
- 15g dried kelp (konbu).
- 4 1/4 cups cold water
- 15g large smoked dried bonito flakes (katsuobushi).
- Wipe kelp with a damp cloth, cut into 3-4 large pieces. Place in saucepan with water, bonito flakes and the extra flakes boil about 20-25 minutes.
- Strain dashi through a muslin-lined sieve into another pan.
Nutrition Facts : Calories 751.3, Fat 26.1, SaturatedFat 7.8, Cholesterol 407, Sodium 1157.2, Carbohydrate 65.4, Fiber 1.6, Sugar 3.7, Protein 58
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.
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