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
- Prepare 300 gram of ayam filet potong dadu.
- Prepare 3 butir of telur.
- It's 1 buah of bawang bombay ukuran sedang.
- It's of Bumbu;.
- Prepare 2 sdm of kecap asin.
- It's 1/2 sdm of gulapasir.
- It's 1/2 sdt of kaldu ayam bubuk.
- Prepare 100 ml of air.
Langkah Memasak Japanese oyakodon
- Masak ayam dan bawang bombay bersama bumbu.masak dengan api kecil sampai ayam matang.
- Kocok lepas 2 telur masukan aduk kasar.masak hingga air menyusut..
- Matikan kompor lalu masukan kocokan 1telur lagi tutup panci tunggu hingga matang..
- Sajikan dengan nasi hangat heeem yummi.
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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