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 150 gr of daging ayam, fillet iris tipis2.
- Prepare 1 buah of bombay uk. kecil iris tipis.
- It's 2 butir of telor kocok lepas.
- You need of Bumbu :.
- It's 2 sdm of kecap asin.
- You need 1/2 sdm of gula pasir.
- It's 1/4 sdt of merica hitam bubuk (tambahan saya).
- You need 1/2 gelas of air.
- You need secuil of garam (tambahan saya).
Langkah Memasak Japanese Oyakodon
- Tuang bumbu beserta ayam ke teflon, aduk rata, masak dengan api kecil sampai ayam matang..
- Masukkan telor kocok 1 butir dulu, aduk kasar, masak sampai air menyusut. Sebelum air menyusut habis, saya tes rasa dulu 😁.
- Matikan api, masukkan 1 butir lagi telor kocok. Tutup dan biarkan telor matang..
- Sajikan, saya beri taburan nori dan wijen sangrai 😁.
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.
Get Latest Recipe : HOME