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
- It's 300 gr of daging ayam (potong kotak).
- Prepare 5 butir of telur ayam kampung.
- It's 1 pcs of bawang bombay.
- You need of Minyak untuk menumis.
- Prepare of Bumbu.
- It's 2 sdm of shoyu (sy pake kecap asin).
- Prepare 1/2 sdt of gula pasir.
- It's 1 sdt of kaldu ayam.
- It's 1/2 gelas of air.
Langkah Memasak Japanese Oyakodon
- Masukkan semua bahan bumbu dalam fried pan lalu masukkan bawang bombay dan ayam dan masak dengan api kecil hingga ayam matang.
- Pada wadah terpisah masukkan 3 telur lalu kocok lepas dan wadah lainnya 2 telur dan kocok lepas..
- Jika ayam sudah matang lalu masukkan 3 telur tadi dan aduk kasar..
- Setelah telur matang lalu matikan api lalu masukkan siram rata 2 telur dan tutup fried pan sekitar 5 menit..
- Sambil menunggu siapkan nasi hangat dalam piring/mangkok lalu angkat bahan yg kita masak tadi dan tata diatas nasi. Taruh sedikit daun bawang jika suka ya..
- Saya tambah dengan chicken katsu yang sudah sy share di resep sebelumnya dan lebih mantap lagi. Yummy..
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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