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
- You need 1/2 of ayam kampung potong kcil2(ayam bebas).
- It's 1 butir of telor.
- Prepare 1/2 bulat of bawang bombay kcl.
- You need 2 sdm of kecap asin.
- It's 2 tetes of kecap manis.
- Prepare 1/4 sdt of garam.
- Prepare 1/4 sdt of gulpas.
- Prepare 1 gelas of air.
Langkah Memasak Japanese oyakodon
- Cincang bombay.satukan di panci kecil yanh sudah diberi air dengan ayam yg sudah dipotong kecil2.beri kecap asin.gulpas.garam.
- Tunggu aga menyusut masukan telor aduk2.jangan lupa beri kecap manis ya lalu tes rasa... Matikan kompor..jadi deh siap disantap dengan nasi hangat👌👌👌👌.
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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