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.
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.
Bahan Membuat Oyakodon (Chicken-Egg rice bowl)
- Prepare 2 butir of telur, kocok masing2.
- It's 2 mangkok of nasi.
- Prepare secukupnya of irisan daun bawang.
- Prepare 100 gr of dada ayam, iris.
- It's 1/2 buah of bawang bombay, iris memanjang.
- You need of Bumbu.
- Prepare 50 ml of mirin (saya pakai mirin halal).
- It's 3 sdm of kecap asin.
- Prepare secukupnya of dashi.
- It's 1 sdt of brown sugar.
- You need 100 ml of air.
Langkah Memasak Oyakodon (Chicken-Egg rice bowl)
- Campur rata semua bumbu.
- Masak bumbu di atas teflon, masukkan bawang bombay & irisan ayam. Masak hingga ayam matang.
- Bagi menjadi 2 bagian. Buat satu bagiannya masih di atas teflon..
- Tuang 1 butir kocokan telur di atas teflon berisi 1/2 tumisan ayam. Taburi dengan irisan daun bawang. Tutup & masak dengan api kecil hingga telur matang.
- Letakkan di atas nasi yg telah disiapkan dalam mangkuk.
- Lakukan hal yang sama untuk bagian yg lain..
- Sajikan hangat.
This Oyako Donburi is the ultimate one pot meal for busy weeknights! There's a reason Oyakondon (chicken and egg rice bowl) is Japanese's favorite comfort food. Juicy chicken and caramelized onions simmered. 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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