Oyakodon It doesn't matter though, because it still tastes. Oyakodon is a popular comfort food in Japan. It is a rice bowl dish that uses both the chicken and the egg as toppings.

Bahan Membuat Oyakodon

  1. It's 200 gr of ayam fillet.
  2. It's 1/2 of bawang bombay.
  3. It's 1 bh of daun bawang.
  4. It's 2 buah of telur ayam.
  5. It's 2 sdm of kecap asin.
  6. It's 1/2 sdm of gula.
  7. You need 1/2 sdm of kaldu jamur.
  8. It's 1/2 sdt of merica.
  9. Prepare 100 ml of air putih.

Langkah Memasak Oyakodon

  1. Potong ayam menjadi potong "bite size".
  2. Potong daun bawang dan bawang bombay.
  3. Kocok lepas telur.
  4. Masukan kecap asin, gula, kaldu jamur, merica dan air kedalam pan dan masak dengan api kecil.
  5. Tambahkan bawang bombay dan ayam. Masak hingga ayam matang.
  6. Masukan telur dan taburi daun bawang.
  7. Jika telur sudah matang, matikan api dan sajikan di atas nasi.

Man, the oyakodon from that stall is so good, I could have it everyday. Super popular both at restaurants and at home, oyakodon (Japanese chicken and egg rice bowl) is sort of like the pizza of Japan—if pizza were the kind of soul-satisfying comfort food that's easy to make at. Oyakodon, or 'parent and child' donburi is a homey Japanese rice bowl dish of chicken, egg, and onions are simmered together in a fragrant stock of dashi and is clung together with softly cooked egg. Oyakodon (親子丼), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all. Together, oyakodon simply means "parent and child rice bowl".

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