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.
Oyakodon, a soupy rice bowl with bite-size chicken and softly cooked egg, is often overshadowed by its more glamorous cousins — katsudon, crowned with a golden breaded pork cutlet, and kaisendon, jeweled with sashimi.
Bahan Membuat Oyakodon (Chicken Rice Bowl and Egg)
- It's 100 gram of ayam fillet.
- You need 1/2 buah of bawang bombay.
- It's 2 butir of telur.
- You need of Cabai bubuk (sesuai selera).
- It's of Bahan bumbu:.
- You need 1 sdm of kecap asin.
- Prepare 1/2 sdm of gula.
- It's 1/2 sdt of kaldu ayam.
- Prepare 1/2 sdt of garam (selera).
- It's 1/4 cangkir of air.
Langkah Memasak Oyakodon (Chicken Rice Bowl and Egg)
- Potong ayam fillet kecil-kecil ((saya kemarin motongnya kurang kecil😌)) ; iris bawang bombay ; kocok telur di dalam 2 mangkok terpisah..
- Masukkan semua bahan bumbu ke dalam panci kecil, kemudian masukkan bawang bombay dan potongan ayam. Didihkan dengan api sedang hingga ayam matang..
- Setelah air sudah berkurang, masukkan 1 telur dari mangkok pertama ke permukaan ayam, aduk kasar..
- Matikan api..
- Masukkan kembali 1 telur dari mangkok kedua, tutup panci sebentar hingga telur setengah matang (tingkat kematangan sesuai selera).
- Siapkan nasi, tuang Oyakodon, sajikan saat hangat😊.
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. Oyakodon (親子丼), literally means "parent and child bowl". It's a Japanese rice bowl dish with chicken, eggs, and scallions, simmered in chicken and dashi broth, and served. In Japan, oyakodon is probably the most popular of all donburi, or rice bowl dishes.
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