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How To make Oyako Donburi Chicken and Egg Dish
2 c Rice
4 c Water
1 lb Chicken breasts
3 Dried Mushrooms
soaked
1 c Carrots :
slivered
1 c Bamboo shoots slivered
1 1/2 ts Salt
1/2 ts MSG
6 Eggs :
beaten
3 Green onions sliced
In a saucepan or rice cooker combine rice and 2 cups water. Cook until rice is tender. Remove Skin and bones from Chicken breasts. To make stock, simmer bones in remaining 2 cups water 30 minutes. Strain to remove bones. Remove stems from mushrooms. Cut mushrooms and chicken into thin strips. Add mushrooms, chicken, bamboo shoots, carrots, salt and MSG to stock. Simmer 15 minutes. Gently stir in eggs and onions. Cook over low heat until eggs begin to set. Serve over rice :
6 servings.
How To make Oyako Donburi Chicken and Egg Dish's Videos
How to make delicious Oyakodon (Japanese chicken and egg rice bowl). Step-by-step guide.
Hi, everyone. Thank you very much for coming back to my kitchen. I will show you how to make delicious restaurant-quality Oyakodon( chicken and egg rice bowl ) this time. I hope you'll share this recipe with your friends and family. Have fun in the kitchen.????
#oyakodon #authenticjapanesefood #donburi
Ingredients for Oyakodon( serves 2~3 people)
Half brown onion
2 Green onions
4 Large eggs
600g Bone-in chicken thighs
40 ml Sake ( used to tenderize chicken and eliminate chicken smell.)
3 cups of white rice
Ingredients for broth
120ml Dashi ( If no time to make it, 120ml water + half tsp dashi powder)
120ml Mirin
60ml Soy sauce
Oyakodon (Chicken & Egg Bowl) | best with rice thursdays
Oyakodon Recipe
Ingredients
150g boneless, skinless chicken thighs, cubed.
3pcs eggs
2 stalks spring onions, cut into strips
1 tbsp soya sauce
1 tbsp mirin
¼ onion, cut into strips
Dashi:
6pcs Kombu
1cup bonito flakes
Garnish:
Togarashi
Furikake
1pcs egg yolk
Finely chopped spring onions
Method
1) simmer Dashi ingredients for 20 minutes
2) sear chicken thigh cubes, set aside
3) bring dashi up to a boil in small pan, season with soy sauce and mirin
4) add sliced onion, cook till slightly softened
5) add chicken cubes
6) add sliced spring onions, cover lid and allow to cook for 2 minutes
7) beat egg and pour into pan, cook until 70-80% done, depending on preference
8) serve on top of white rice
9) garnish with togarashi, furikake, egg yolk and finely chopped spring onions.
How To Make Oyakodon (Chicken & Egg Bowl) (Recipe) 親子丼の作り方 (レシピ)
Classic Oyakodon recipe – chicken and egg are simmered in a sweet and savory dashi sauce then served on top of bowl of steamed rice.
PRINT RECIPE ▶
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Serves: 2
Ingredients:
2 boneless skinless chicken thighs
½ onion
2 large eggs
Seasonings:
⅓ cup (80 ml) dashi ( [Updated: we reduced dashi from ⅔ cup]
1 ½ Tbsp mirin
1 ½ Tbsp sake
1 ½ Tbsp soy sauce
1 ½ tsp granulated sugar
To serve:
2 servings cooked Japanese short grain rice
small bunch Mitsuba (Japanese parsley) (or green onion/scallion)
Shichimi Togarashi (Japanese seven spice)
Instructions with step-by-step pics ▶
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Oyako Donburi Recipe (Chicken & Egg Oyakodon)
Oyako Donburi is the epitome of comfort food in Japan. I've created an easy oyakodon (親子丼 ) recipe that uses a little science to create the ultimate homemade chicken and egg rice bowl. Learn how to make the best Japanese oyakodonburi at home with tender hunks of chicken that burst with flavor draped in a velvety dashi sauce loaded with silky eggs, all served over steaming rice for the perfect one bowl meal.
MY SECRET RECIPE STASH ▶
✚ RECIPE ✚
HOW TO COOK JAPANESE RICE ▶
BEST OYAKODON RECIPE ▶
✚ INGREDIENTS ✚
For Chicken
200 grams skinless chicken thighs
2 teaspoons soy sauce
1 teaspoon sake
1/4 teaspoon grated ginger
1 tablespoon potato starch
For Oyakodon
2 teaspoons vegetable oil
75 grams onion (thinly sliced)
1/2 cup dashi
1 tablespoon soy sauce
1 teaspoon sugar
3 large eggs (about 60 grams each)
2 servings cooked Japanese short-grain rice
Mitsuba (garnish to taste)
Shichimi togarashi (garnish to taste)
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INDEX:
0:00 Intro
0:40 Ingredients
1:31 Prep chicken
2:15 Prep veggies
2:47 Prep eggs
3:54 How to make oyakodon
5:59 Serving oyako donburi
6:37 Taste test
#Oyakodon #OyakodonRecipe #親子丼 #donburi
How to make Oyakodon - a simple Japanese chicken and egg rice bowl recipe
Chef Dai demonstrates how to make Oyakodon - a simple yet delicious Japanese rice bowl recipe with tender, juicy nuggets of chicken and fluffy, creamy egg.
Ingredients:
Chicken Thigh x 1 (deboned and butterflied)
small white onion x 1/2 small
Egg x 1
Dashi Stock x 5 Tbsp (alternatively use instant stock powder)
Dark soy sauce x 1 Tbsp
Mirin x 1 Tbsp
Sugar x 1 Tbsp
Spring onion x 1
Steamed Rice x 1 bowl
Thinly cut Nori Seaweed (optional)
Mitsuba herb x 2 stalks, cut into 2cm pieces (optional)
Takuan pickles
Oyakodon (親子丼), literally means parent-and-child rice bowl. This Japanese classic is a comforting rice bowl dish, in which pieces of chicken thigh, egg, sliced spring onions and white onions, and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish is a poetic reflection of the fact that both chicken and egg are used in the dish.
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Oyakodon (Japanese Chicken & Egg Rice Bowl)
Oyakodon literally “parent-and-child donburi”. This dish is less than 10 minutes to put everything together, if you have cooked rice ready.
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Oyakodon (Japanese Chicken & Egg Rice Bowl)
Ingredients
1 chicken thigh (approximately 5 oz.)
1/2 of medium size onion
2 Tbs. mitsuba, flat leaf parsley, cilantro, chive or green onion
2 Tbs. soy sauce
1 Tbs. mirin
1 Tbs. sake (rice wine)
1 Tbs. sugar
½ cup dashi stock
2 eggs
1 cup warm cooked rice