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
OYAKO DONBURI
This is a popular (at least in Hawaii) Japanese dish which is often served at restaurants in individual bowls. Oyako means mother and child, hence the main ingredients, chicken and eggs.
Provided by KIKUKAT
Categories World Cuisine Recipes Asian Japanese
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes. Drain off as much liquid as possible.
- Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt. Simmer for 3 more minutes. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes. Serve over Japanese sticky rice.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 15.7 g, Cholesterol 281.9 mg, Fat 10.8 g, Fiber 1.7 g, Protein 29.6 g, SaturatedFat 2.8 g, Sodium 1349.3 mg, Sugar 8.7 g
OYAKO-DONBURI (CHICKEN AND EGG OVER RICE)
This recipe is posted for play in Culinary Quest - Japan. Recipe found at website: Japanese Cooking: http://bento.com recipe by Shizuo Tsuji - A Simple Art. Oyakodon is chicken and egg in seasoned broth over rice in a bowl. Oyako means parents and children, like chicken and egg, and don (donburi) means a bowl. It's a whole...
Provided by Baby Kato
Categories Eggs
Time 45m
Number Of Ingredients 9
Steps:
- 1. To Prepare: Boil plain white rice. Mix (do not beat) eggs in a bowl lightly with chopsticks or fork and set aside.
- 2. Cut boned chicken (with or without skin, as preferred) into 1/4-inch (7.5mm) pieces. The chicken should be raw, but if the purpose of making the dish is to use leftovers, cooked chicken is fine, as is thin-sliced raw or cooked pork or beef. The flavor is best if you start with raw meat.
- 3. Wash and clean onions. Cut diagonally into 1-inch (2.5cm) lengths.
- 4. To cook: Combine ingredients for sauce in a medium-sized saucepan. Bring to a gentle boil over medium heat. Add chicken and simmer, uncovered, for 5 minutes. Add onion and simmer 1 minute longer. Correct seasoning if necessary.
- 5. Stir the eggs and pour gently in a steady stream around the chicken in the simmering sauce. Let the egg spread naturally. Do not stir. Keep heat at medium high till the egg starts to bubble at the edges. At this point, stir once. The egg will have almost set but will still be a little runny. Keep in mind that the high temperature of the rice over which the egg will be placed will do the final cooking. Do not let the egg cook hard.
- 6. To assemble and serve: Put portions of hot rice, 1 1/2 to 2 cups, into individual donburi bowls, or use deep soup bowls. With a large spoon, scoop a portion of the egg topping and sauce and place on rice. Sauce will seep down into rice, but the dish will not be soupy. Serve immediately. With this meal-in-a-bowl, serve hot green tea. Goes well with a clear soup.
OYAKO DONBURI - A TRADITIONAL JAPANESE DISH
Here is a traditional japanese dish that I consider "comfort food". It is also a favorite dish in Hawaii. Whenever I make this and sit down to cuddle up with my bowl of Oyako Donburi, I am totally embraced with memories of my mom's love. Oyako means - mother and child, so goes to say, chicken and egg. Donburi means - rice...
Provided by Jo Anne Sugimoto
Categories Chicken
Number Of Ingredients 12
Steps:
- 1. IMPORTANT NOTE: The bamboo shoot is optional as quite a few people find the aroma and taste objectionable.
- 2. Prepare your shiitake mushrooms by soaking it in water, it must be reconstituted. The amount of time differs, but when it becomes pliable then squeeze the excess water out and slice it thinly.
- 3. Cut your chicken thigh or breast into bite size pieces, take off the skin and also try to cut off the fat.
- 4. In a large deep skillet pan add the dashi or chicken broth, shoyu, water, mirin, sugar. On medium high heat, boil to dissolve the sugar.
- 5. Add your chicken pieces, sliced round onions, sliced shiitake mushrooms, bamboo shoots, let simmer for 15 minutes.
- 6. Add slightly beaten eggs in the center of the pan and let simmer for another 5 to 10 minutes, it really depends how cooked you want the eggs to be.
- 7. Turn off the heat and sprinkle some green onions over the egg and slightly mix everything together. Put your hot rice in a bowl and spoon your Oyako Donburi over the rice. Yummmmm . . . enjoy!
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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