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 1/2 kg of Daging ayam ambil tulang nya.
- Prepare 2 butir of telur (kocok kasar).
- You need 4 sendok makan of soya Sauce.
- It's 1 sendok makan of mirin.
- It's 1 sendok makan of gula pasir.
- Prepare 1 biji of bawang bombay.
- You need 3 tangkai of Daun seledri.
- Prepare secukupnya of Air putih.
Langkah Memasak Japanese oyakodon
- Potong daging ayam bentuk dadu, potong bawang bombay, kocok kasar telur.
- Masuk kan air 1 gelas kecil kira-kira 200ml dan campurkan soya sauce, mirin dan bawang bombay masukkan daging ayam dan aduk jadi satu hingga warna kecoklatan masuk kan daun seledri dan kocokan telur. Masak beberapa menit dan lalu hidangkan..
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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