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.
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.
Chef Dai demonstrates how to make "Oyakodon" - a simple yet delicious Japanese rice bowl recipe with tender, juicy nuggets of chicken and fluffy, creamy egg.
Bahan Membuat Oyakodon Rice Bowl
- You need 125 gr of ayam fillet (tanpa tulang).
- It's 2 butir of telur ayam.
- You need 1/2 of bawang bombay.
- Prepare of Rumput laut crispy.
- You need of sauce :.
- Prepare 50 ml of air.
- You need 2 sdm of soy sauce (kecap asin jepang).
- You need 2 sdm of mirin (atau 2 sdm gula).
- It's secukupnya of Lada.
- You need secukupnya of garam.
Langkah Memasak Oyakodon Rice Bowl
- Potong dadu ayam fillet, potong bawang bombay.
- Dalam kuali yg anti lengket, masukkan 50ml air, 2sdm mirin dan 2sdm soy sauce.
- Lalu masukkan ayam fillet yg sudah di potong dadu.
- Ketika ayam sudah 1/2 matang,masukkan bawang bombay. masak hingga bawang bombay layu dan ayam fillet matang.
- Lalu masukkan telur (yg sudah dikocok) ke dalam kuali berisi ayam fillet tadi. tambahkan garam dan lada secukupnya. JANGAN DIADUK.
- Setelah telur sudah mulai kuning kcoklatan,hidangkan bersama nasi hangat dan ramput laut crispy.
Chicken and eggs are simmered in a flavorful broth and then spooned over steamed Japanese rice. Home » Rice Bowls » Oyakodon - Failproof Japanese Chicken Bowl. Oyakodon is a popular comfort food in Japan. It is a rice bowl dish that uses both the chicken and the egg as toppings. In Japan, oyakodon is probably the most popular of all donburi, or rice bowl dishes.
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