Best 2 Oyakodon Japanese Chicken And Egg Rice Bowl Recipes
**Oyakodon: A Savory Duo of Chicken, Eggs, and Rice**
Oyakodon, translating to "parent and child," is a cherished Japanese dish that brings together tender chicken, fluffy eggs, and fluffy rice in a heartwarming bowl. This culinary delight finds its roots in the bustling streets of Tokyo, where it gained popularity as a quick and nourishing meal for busy individuals. The harmonious blend of sweet and savory flavors, coupled with the comforting texture of the silky eggs and succulent chicken, has captivated the hearts of food enthusiasts worldwide.
This article presents a collection of Oyakodon recipes that cater to diverse preferences and cooking styles. From the classic Oyakodon with its traditional ingredients to variations that incorporate unique twists and modern culinary techniques, there's a recipe here to satisfy every palate.
1. **Classic Oyakodon:** Experience the authentic flavors of Oyakodon with this recipe that stays true to its origins. It features succulent chicken simmered in a flavorful broth, topped with a layer of fluffy eggs and served over steaming rice.
2. **Chicken Teriyaki Oyakodon:** This recipe adds a delightful twist to the classic Oyakodon by incorporating a sweet and savory teriyaki sauce. The chicken is marinated in the teriyaki sauce, giving it a delectable glaze, and then cooked together with eggs and rice.
3. **Vegetable Oyakodon:** For vegetarians and those seeking a lighter option, this recipe showcases a delightful combination of vegetables such as bell peppers, carrots, and shiitake mushrooms. The vegetables are sautéed until tender and then combined with eggs and rice to create a vibrant and flavorful bowl.
4. **Seafood Oyakodon:** This variation of Oyakodon incorporates the bounty of the sea, featuring shrimp, scallops, and salmon. The seafood is cooked in a flavorful broth and then topped with a layer of eggs and rice, resulting in a delightful harmony of flavors and textures.
5. **One-Pot Oyakodon:** This recipe streamlines the cooking process by using a single pot to prepare the entire dish. The chicken, eggs, and rice are cooked together in a flavorful broth, making it an easy and convenient meal option for busy individuals.
6. **Oyakodon Donburi:** This recipe presents Oyakodon in a donburi style, where the chicken, eggs, and rice are served in a large bowl. It's a hearty and satisfying meal that's perfect for a quick lunch or dinner.
7. **Oyakodon Bento:** This Oyakodon recipe is ideal for meal prepping or packing a delightful lunch. It features individual portions of Oyakodon, each containing a perfectly balanced combination of chicken, eggs, and rice, making it a convenient and delicious option for busy days.
With this diverse collection of Oyakodon recipes, you can embark on a culinary journey that celebrates the harmonious blend of flavors and textures that define this beloved dish. Whether you prefer the classic version or are looking for innovative variations, these recipes provide a delightful array of options to tantalize your taste buds.
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
Tips:
- Choose the freshest ingredients possible. This will make a big difference in the flavor of your oyako don.
- Use high-quality Japanese rice. This will also make a big difference in the flavor and texture of your oyako don.
- Use a good quality soy sauce and mirin. These are essential ingredients in oyako don, so it's important to use good quality ones.
- Don't overcook the chicken. Chicken should be cooked until it is just cooked through, otherwise it will become tough.
- Add the eggs to the pan just before the chicken is done cooking. This will help to prevent the eggs from overcooking.
- Serve oyako don immediately. This dish is best enjoyed fresh out of the pan.
Conclusion:
Oyako don is a delicious and easy-to-make Japanese dish that is perfect for a quick and easy meal. It is a great way to use up leftover chicken and eggs, and it is also a good source of protein and vegetables. If you're looking for a new and exciting dish to try, oyako don is definitely worth a try.
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