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.
Oyakodon (親子丼) is a classic Japanese chicken and egg rice bowl, with tender pieces of chicken and sweet onions simmered in a sweet and savory dashi that's bound together with egg.
It's a satisfying comfort food that's a staple of Japanese home cooking thanks to its simple preparation.
Bahan Membuat Oyakodon (Japanese chicken egg rice bowl)
- Prepare 300 gr of daging ayam.
- You need 1 butir of bawang bombay.
- Prepare 3 butir of telur.
- It's of Bumbu.
- Prepare 2 sdm of kecap asin/ soyu.
- You need 1 sdt of gula.
- It's 1 sdt of kaldu ayam bubuk.
- You need 1/2 cangkir of air.
Langkah Memasak Oyakodon (Japanese chicken egg rice bowl)
- Iris kecil-kecil/ tipis daging ayam, dan iris memanjang bawang Bombay. Sisihkan..
- Ambil 2 wadah. Wadah 1 kocok 2 butir telur dan wadah ke 2 kocok 1 butir telur. Sisihkan..
- Campur semua bumbu dalam panci, aduk rata. Kemudian masukkan ayam dan bawang Bombay. Masak dengan api sedang-kecil. Masak hingga ayam matang..
- Setelah ayam matang, tuang wadah 1 (2 telur) sambil diaduk kasar. Setelah itu masukkan wadah 2 (1 butir telur) tutup panci tunggu hingga setengah matang. Untuk kematangan telur dapat disesuaikan dengan selera..
- Sajikan dengan nasi hangat. Cocok untuk sarapan. Mudah, enak, dan cepat. Selamat mencoba..
Oyakodon, a Japanese rice dish of chicken, onions and eggs flavored with mirin, soy and dashi stock, is a one-pan quick meal. The nice thing about Japanese Oyakodon, though, is that all you need to do is cut up a few chicken thighs (best friend to all of us cooks looking for convenience and. 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. Oyako literally means parents and children in Japanese and is a reference to two of the dish's main ingredients: chicken and egg.
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