Oyakodon (Japanese Chicken and Egg Rice Bowl).
A couple of weeks back, I said that if ramen is like the hamburger of Japan, then gyudon (simmered beef and rice bowl) is its hot dog.
Oyakodon, a soupy rice bowl with bite-size chicken and softly cooked egg, is often overshadowed But to describe oyakodon's layered textures and sweet-salty sauce of onions melting in soy, sake.
Bahan Membuat Japanese Oyakodon
- Prepare 2 buah of paha ayam fillet.
- You need 1 buah of bawang bombay.
- You need 1 sdt of dashi (skip jg gpp pakai kaldu jamur).
- You need sesuai selera of Bawang daun.
- Prepare 2 buah of telur.
- Prepare 200-300 ml of air.
- You need of Kecap asin.
- Prepare of Minyak wijen.
Langkah Memasak Japanese Oyakodon
- Masukan air, dashi, minyak wijen, kecap asin dan bawang bombay.
- Setelah mulai panas, masukan ayam. Masak terus sampai ayam matang.
- Kocok lepas atau utuh sesuai selera saja, ke dalam panci jangan diaduk, taburi bawang daun. Tutup panci sebentar sampai telur masak. Selesaiiii 😁.
- Tambah nasi panas, taburi rumput laut bubuk atau cabe bubuk 👍👍👍.
Steamed white rice is topped with a combination of onions, chicken and softly cooked eggs that's been simmered in a broth of dashi, sake, mirin and soy. Oyakodon literally "parent-and-child donburi", chicken is the parent and egg is the child. But if you have Japanese market around where you live, please check them out first! Oyako is a traditional Japanese donburi, or rice bowl. Chicken and eggs are simmered in a flavorful broth and then spooned over steamed Japanese rice.
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