Chicken breast can be used in place of chicken thigh if you prefer.
Mitsuba is a Japanese herb similar to parsley.
Home » Rice Bowls » Oyakodon - Failproof Japanese Chicken Bowl.
Bahan Membuat Oyakodon (Japanese Chicken & Egg bowl)
- It's 200 gr of daging ayam fillet potong tipis.
- It's 250 ml of air.
- Prepare 1 sdt of dashi (bubuk kaldu ikan).
- You need 1/2 sdt of gula.
- It's 5 sdm of kecap asin (saya pakai sempio).
- Prepare 4 sdm of mirin.
- It's Sejumput of lada hitam (optional).
- It's 1 of bawang Bombay potong korek.
- Prepare 1 batang of daun bawang (hijau saja).
- Prepare 4 of telur (kocok asal).
Langkah Memasak Oyakodon (Japanese Chicken & Egg bowl)
- Campur air, dashi, gula aduk hingga larut, masukan kecap asin dan mirin. Sebisa mungkin menggunakan wajan agak kecil atau seukuran mangkok..
- Panaskan campuran bahan cair 1/2 nya, setelah mulai mendidih, masukan ayam, masak sampai berubah warna, masukan bawang Bombay, aduk rata, masukan daun bawang dan 2 kocokan telur menyebar rata, tambahkan lada hitam. Masak kembali hingga air menyusut, sisa sedikit angkat dan pindahkan ke mangkok yang berisi nasi. Krn ini resep 2 porsi jadi masak 2x yah..
- Ayam dipotong sesuai selera yang penting agak tipis supaya cepat matang dan menyerap bumbu. Karena wajan aku agak besar waktu masak terakhir ditarik2 ke dalam supaya bentuk bulatnya agak mengecil sesuai ukuran mangkok. Kalau kecap pakai merk lain tolong di atur sendiri pemakaiannya Krn setiap merk rasa asinnya beda..
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. Oyakodon is chicken and egg in seasoned broth over rice in a bowl. Oyakodon, a Japanese rice dish of chicken, onions and eggs flavored with mirin, soy and dashi The nice thing about Japanese Oyakodon, though, is that all you need to do is cut up a few chicken. Oyakodon (親子丼) is a Japanese style rice bowl with chicken and egg in a sweet and savoury onion broth.
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