Japanese Egg Rice Bowl Recipe

September 14, 2023 Post a Comment

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Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe on Closet Cooking from www.closetcooking.com

Description

Japanese Egg Rice Bowl, also known as Oyakodon, is a classic Japanese dish that consists of chicken and egg cooked in a sweet and savory sauce and served over steamed rice. The name "Oyakodon" literally means "parent and child" because it uses both chicken and egg in the recipe.

Prep Time

Preparation time for this dish is about 10 minutes.

Cook Time

Cooking time for this dish is about 20 minutes.

Ingredient

The ingredients you will need for this recipe are: - 2 cups cooked rice - 4 chicken thighs - 4 eggs - 2 tbsp soy sauce - 2 tbsp mirin - 2 tbsp sake - 2 tbsp sugar - 1 onion - 1 cup chicken broth - 1 tbsp vegetable oil - Salt and pepper to taste - Chopped green onions for garnish

Equipment

You will need the following equipment to make this recipe: - A large skillet or wok - A wooden spoon or spatula - A sharp knife

Method

1. Start by cooking 2 cups of rice according to package instructions and set aside. 2. Cut the chicken thighs into bite-sized pieces and season with salt and pepper. 3. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. 4. Add the chicken and sauté until browned and cooked through, about 5-7 minutes. 5. Remove the chicken from the skillet and set aside. 6. In the same skillet, add 1 chopped onion and sauté until softened, about 3-5 minutes. 7. In a bowl, whisk together 1 cup of chicken broth, 2 tablespoons of soy sauce, 2 tablespoons of mirin, 2 tablespoons of sake, and 2 tablespoons of sugar. 8. Add the sauce to the skillet with the onions and bring to a simmer. 9. Add the cooked chicken back to the skillet and simmer for 5 minutes. 10. Crack 4 eggs into the skillet over the chicken and sauce. 11. Cover the skillet and let the eggs cook until the whites are set but the yolks are still runny, about 3-5 minutes. 12. Divide the cooked rice into four bowls and top with the chicken, egg and sauce. 13. Garnish with chopped green onions and serve hot.

Notes

- You can use chicken breast instead of chicken thighs if you prefer. - You can adjust the sweetness of the dish by adding more or less sugar. - You can also add vegetables like sliced mushrooms or bell peppers to the dish for extra flavor and nutrition.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately: - Calories: 456 - Fat: 15g - Carbohydrates: 48g - Fiber: 1g - Protein: 29g - Sodium: 1091mg

Recipe Tips

- Be sure to use a sharp knife when cutting the chicken to make it easier to cook and bite-sized. - When cracking the eggs into the skillet, be sure to space them out evenly so they cook evenly. - It's important to cover the skillet when cooking the eggs to help them cook evenly and prevent the yolks from breaking. - You can also use a lid with a small vent to let steam escape while keeping the heat inside the skillet.