Oyakodon It doesn't matter though, because it still tastes. Oyakodon is a popular comfort food in Japan. It is a rice bowl dish that uses both the chicken and the egg as toppings.

Bahan Membuat Oyakodon

  1. Prepare 200-300 gr of paha ayam tanpa tulang dan tanpa kulit.
  2. Prepare 30 ml of shoyu.
  3. Prepare 140 ml of air.
  4. It's 1 sdt of dashi.
  5. It's 30 ml of mirin.
  6. It's 10 ml of sake.
  7. You need 1 buah of bawang bombai.
  8. You need 3 butir of telur ayam.

Langkah Memasak Oyakodon

  1. Siapkan bahan2. campurkan air, dashi dan mirin. Potong memanjang bawang bombai, potong ayam ukuran 1 mulut dan kocok telur.
  2. Masukkan campuran air dashi dan mirin tunggu sampai mendidih lalu masukan bawang bombai tunggu hingga layu.
  3. Masukan potongan ayam.
  4. Lalu beri shoyu biarkan merata dan tunggu sampai ayam nya matang kira2 3 menit.
  5. Masukan sedikit telur dan ratakan.
  6. Apabila sudah rata masukan sisa telur.
  7. Oyakodon siap di nikmati di atas nasi panas.

Man, the oyakodon from that stall is so good, I could have it everyday. Super popular both at restaurants and at home, oyakodon (Japanese chicken and egg rice bowl) is sort of like the pizza of Japan—if pizza were the kind of soul-satisfying comfort food that's easy to make at. Oyakodon, or 'parent and child' donburi is a homey Japanese rice bowl dish of chicken, egg, and onions are simmered together in a fragrant stock of dashi and is clung together with softly cooked egg. Oyakodon (親子丼), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all. Together, oyakodon simply means "parent and child rice bowl".

Get Latest Recipe : HOME