Oyakodon is cooked in one skillet where onions, chicken, and egg are stewed in an umami-rich dashi-based sauce. It is then poured over a bowl of feathery steamed rice. Straightforward, delightful, and absolutely encouraging, this is the sort of one-bowl dinner you can cook in under 30 minutes!
With regards to standard cheap food, Japan offers burgers and french fries, however the menu likewise stretches out to noodles and donburi (rice bowl) suppers.
During noon, you’d see burger joints and cafeterias around the places of business swarmed with Japanese salarymen and office women making their fight free cheap food orders. These lunch spots ordinarily present fast one-bowl suppers, and Oyakodon or Oyako Donburi is frequently one of the well known decisions.
What is Oyakodon?
Exemplary southern fare of Japan, the strict interpretation of Oyakodon (親子丼) signifies “parent-and-youngster rice bowl.” Chicken (as in parent), egg (as in kid), and onions are stewed together in a dashi and soy sauce-put together stock then, at that point, presented with respect to top of steamed rice.
Like Gyudon and Katsudon, Oyakodon isn’t just a long-lasting top choice at cafés yet additionally a top pick to make at Japanese home. Similarly as the name infers, everything about the rice bowl brings solace and warmth.
Oyakodon (Chicken and Egg Bowl)
- rice cooker
- 4 pcs boneless, skinless chicken
- 4 pcs eggs
- 1 pcs onion
- 2 1/2 tsp sugar
- 2 1/2 cup dashi
- 2 1/2 tbsp soy sauce
- 2 1/2 tbsp mirin
- 2 1/2 tbsp sake
- Commonly Oyakodon (and Katsudon) is made exclusively for each serving, utilizing this Oyakodon Pan. This little container allows you to slide the completed dish over the rice bowl effectively while the egg is set yet runny (in Japan, eggs are protected to eat crude). To exhibit in this formula, I utilize a little 8-inch (20 cm) griddle. Separation the fixings down the middle. Obviously, on the other hand, you can cook 2 servings together in a major skillet.
- Add 1 serving of the onion in a solitary layer. Pour generally ⅓ to ½ of the flavors blend (contingent upon the size of your griddle, the sum might change). Pour barely sufficient sauce to cover the onion.
- Add 1 serving of chicken on top of the onion. Ensure the onion and chicken are equally appropriated. Switch on the hotness to medium hotness and heat to the point of boiling.
- When bubbling, bring down the hotness to medium-low hotness. Skim off any froth or rubbish in the event that you see. Cover and cook for around 5 minutes or until chicken is presently not pink and onion is delicate.
- Taste the stock and check whether you need to change. Gradually sprinkle the beaten egg over the chicken and onion. Cook covered on medium-low hotness until the egg is done as you would prefer. Ordinarily, Oyakdon in Japan is served while the egg is nearly set however runny.
- Add the mitsuba (or green onion) just prior to eliminating from the hotness. Move the chicken and egg over the steamed rice and sprinkle the ideal measure of residual sauce.
- Serve Oyakodon with shichimi togarashi as an afterthought in the event that you like.