How to Prepare Favorite Oyakodon (Japanese Chicken & Egg Rice Bowl)
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Many things can kind of affect the style quality of Oyakodon (Japanese Chicken & Egg Rice Bowl), starting from the type of components, then the number of contemporary ingredients, to how one can make and serve it. Don’t worry about making ready delicious Oyakodon (Japanese Chicken & Egg Rice Bowl) at home, because as long as the tips, this dish is usually a special deal with.
The number of servings that may be served to make Oyakodon (Japanese Chicken & Egg Rice Bowl) is 2 servings. So be sure that this portion is enough to serve for your self and the one you love family.
Oh yes, simply to add, the time wanted to prepare dinner Oyakodon (Japanese Chicken & Egg Rice Bowl) is estimated to be around 30 minutes.
So, this time, let’s try it, let’s range Oyakodon (Japanese Chicken & Egg Rice Bowl) ourselves at dwelling. Staying with simple substances, this dish can provide benefits in serving to to take care of the well being of our bodies. You can make Oyakodon (Japanese Chicken & Egg Rice Bowl) using 8 material type and 7 manufacturing steps. Here is methods to make the dish.
Oyakodon 親子丼 is a delicious rice bowl topped with chicken and silky eggs, also one of my go-to weeknight meals that literally takes 20 minutes to make🥢
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Components and spices that need to be Make ready to make Oyakodon (Japanese Chicken & Egg Rice Bowl):
- 200 g chicken thighs/ breast
- 2 large eggs
- 1 small onion
- Cooked rice
- 200 ml dashi stock (you can find instant dashi powder at asian grocery stores)
- 1.5 tbsp soy sauce
- 1.5 tbsp mirin
- 1 tsp sugar
Steps to make to make Oyakodon (Japanese Chicken & Egg Rice Bowl)
- Cut chicken into small bite-size pieces and onion into slices
- Combine all the seasonings and mix until sugar dissolves
- Add the seasoning and onions to the pan and bring to a boil
- Add chicken to the pan and let it simmer on medium heat
- Beat your eggs in a bowl and set aside
- Once the chicken is cooked through, pour the eggs in and let it cook for around 30 seconds (don’t overcook the eggs, it’s supposed to be runny)
- Pour the chicken over cooked rice, then garnish with finely chopped spring onions, nori/ furikake and enjoy!
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