OYAKODON - CHICKEN AND EGG RICE BOWL
Authentically Japanese. Started with this recipe (http://justonecookbook.com/recipes/oyakodon/) but changed up the technique for the chicken so that the skin less fatty and is nice and browned and crispy before the going in the sauce (see more about that technique for this recipe at http://norecipes.com/recipe/oyakodon-recipe/). Combining recipes worked - it was heaven!
Provided by Maggie
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Salt the chicken skin and place it salt side down in a large, cool frying pan. Please a heavy pan (cast iron skillet or pan filled with water) on top to help chicken cook evenly. Gradually increase heat to medium and cook until crispy and brown. When crispy and brown, even if the chicken isn't cooked through, remove it to a cutting board and cut into bite-sized pieces. Remove most of the grease, but it's OK if some oil remains.
- Bring mirin and sake to a boil in the same large frying pan.
- Add dashi, soy sauce and sugar and bring back up to a boil.
- Spread the onion in the pan and place the chicken on top. Cover and bring to a boil and cook for about 10 minutes (if you skipped the first step, skim any fat as you go).
- Slowly pour the beaten egg over the mixture and cook covered until the eggs are done. Gently shake the pan if the egg starts to stick to the side of the pan.
- Pour the mixture over each rice bowl and top with mitsuba.
Nutrition Facts : Calories 703.5, Fat 19.7, SaturatedFat 5.8, Cholesterol 265, Sodium 1287.7, Carbohydrate 92.7, Fiber 1.6, Sugar 8.7, Protein 31.6
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Niru Ghising
[email protected]I love how versatile this recipe is. I've used different types of chicken and vegetables, and it's always been great.
Sabbir Sabbir
[email protected]This is my go-to recipe for oyakodon. It's simple to make and always turns out delicious.
Fadila Mohammed
[email protected]I've made this recipe several times, and it's always a hit with my family and friends.
Lincoln Syster
[email protected]This is a great recipe for a quick and easy weeknight meal. I always have the ingredients on hand.
Bailey SanFrotello
[email protected]I'm not a big fan of chicken and eggs, but I really enjoyed this dish. The sauce is what makes it.
Teklu Terefe
[email protected]This dish was so easy to make, and it tasted delicious! I'll definitely be making it again.
Tariq Hamza
[email protected]The chicken was a little dry. I think I overcooked it. Next time, I'll cook it for a shorter amount of time.
Gujjar Khan
[email protected]This recipe was a little too bland for my taste. I added some extra soy sauce and ginger, and it was much better.
Abdilkadir ShehAhmed
[email protected]I didn't have any mirin, so I used dry sherry instead. It worked out great!
julianne Valot
[email protected]The sauce is amazing! I used a little less sugar than the recipe called for, and it was still plenty sweet.
Ashlynn Sandoval
[email protected]I've never had oyakodon before, but I'm so glad I tried this recipe. It's now one of my favorite Japanese dishes.
Irene Tossie
[email protected]This is my new favorite weeknight meal! It's quick and easy to make, and my whole family loves it.
Hope Paul
[email protected]Oyakodon is such a comforting dish! I love how the chicken and eggs are so tender and flavorful, and the sauce is just the right amount of savory and sweet.