Oyakodon is a classic comfort food of Japanese home cooking. Tender pieces of chicken, onion, and eggs are simmered in an umami-rich, dashi-based sauce and then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!
Oyakodon is a popular dish made up of succulent pan-fried chicken thigh, tender onions and silky egg served on top of fluffy Japanese steamed rice. This humble rice bowl is cheap and quick to make, not to mention delicious!
Oyakodon is a classic comfort food of Japanese home cooking. Tender pieces of chicken, onion, and eggs are simmered in an umami-rich, dashi-based sauce and then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!
Hi guys, today I’m going to share very classic Japanese donburi recipe, Oyakodon. Donburi means rice bowl dish in Japanese and they have so many different types of donburi. Oyakodon…
Oyakodon is a classic comfort food of Japanese home cooking. Tender pieces of chicken, onion, and eggs are simmered in an umami-rich, dashi-based sauce and then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!
Oyakodon is a classic comfort food of Japanese home cooking. Tender pieces of chicken, onion, and eggs are simmered in an umami-rich, dashi-based sauce and then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!
Oyakodon is a classic comfort food of Japanese home cooking. Tender pieces of chicken, onion, and eggs are simmered in an umami-rich, dashi-based sauce and then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!
Weeknight dinners made easy with this Rice Cooker Oyakodon recipe. Savory-sweet chicken, eggs, and rice in one pot - easy and satisfying!
Oyakodon is Japanese comfort food at its best! We've made this one healthier!
Oyakodon, a Japanese rice dish of chicken, onions and eggs flavored with mirin, soy and dashi stock, is a one-pan quick meal. Try this easy Oyakodon recipe!
Ever since my elder child went on to secondary school, with longer school days, he hardly comes home for lunch. Gone were the days when the three of us would chit chat over the lunch table. With extra lessons and activities in the afternoons, I only get to have lunch with his younger brother twice or if I am lucky, three times on a normal school week. I know I shouldn't complaint, but I find it difficult to cook for just the two of us. I am ever so tempted to rely on take-outs instead of turning on the stove. But, the feeling of guilt will always come haunting me if I fail to put home cooked meals on the table. So, I resort to fuss-free, whenever possible, fume-free, quick and easy to pull together, under 30mins meals...just like this parent and child donburi. I was introduced to the Japanese cuisine way back in the early 90s. The first time I read/saw the kanji '親子丼' or oyakodon on the menu, I formed the impression that it is so named because it is a 'mother (母親) and child (孩子) meal'...a loving okasan cooks this special dish for her child; mother and child then sit down to enjoy the dish together. Indeed it was a very heart-warming scene I had conjured, a parent-child bonding thingy because I had subconsciously interpreted it based on the Chinese context of the characters '親子'. It was only many years later that I read that the parent and child here refers to the two main ingredients, chicken and egg! I felt really sheepish when I realised my mistake. Can you almost imagine how that scene in my mind was shattered? very anti-climate isn't it? lol! I should have known better since I learned long ago that many kanji words have totally different meaning from the Chinese characters. When I first attempted to replicate this chicken-and-egg donburi at home, I used pre-mixed pack. Ok, I know, it is very embarrassing, but what to do for someone who was, and still is, a culinary idiot. Glad to say, I have since progressed from pre-mix, to cooking it, almost, from scratch. But it still lacks the real authentic flavour as I don't make my own dashi. I can easily cheat by using instant dashi powder but I don't want to, as the ones I saw available on the local supermarket shelves come with added msg. To avoid the hassle of making dashi, I used water...and, a dash of fish sauce! Believe it or not, it comes quite close to the real thing, at least my untrained, unsophisticated taste buds makes me think so. For the time being, this is the way I prepare this dish, but I am sure in time to come, I will make dashi from scratch. P/S: I use this brand "Megachef' fish sauce(it doesn't contain msg), my friend VB has kindly sent it to me all the way from Hong Kong :) Easy Oyakodo (serves 2) Ingredients: 1 large chicken thigh, deboned, remove skin, cut into bite site 1 medium size yellow onion, thinly sliced 2 eggs, very lightly beaten 2 tablespoons mirin 1 tablespoon sake (I replaced with ryori sake, Japanese cooking rice wine) 1/2 cup dashi (I replaced with water and a dash of Thai fish sauce) 2 tablespoons soy sauce (I used Japanese soy sauce, Yamasa brand) 1/2 teaspoon sugar some spring onions, cut into 1" length 2 bowls of cooked rice Method: In a small frying pan, heat mirin and sake and bring to a boil. Add dashi, soya sauce and sugar, bring to a boil. Add onions, cook till soften, about 2 mins. Add chicken meat, leave to simmer for about 2 to 3 mins or until the chicken is cooked. Toss in the spring onions. Drizzle in the eggs, do not stir. Turn off the heat once the eggs is almost set. Place rice in a large serving bowl. Pour chicken and egg mixture over the rice. Serve with nori (optional). Recipe source: adapted from 30种爆红人气外食
Dit snelle, gemakkelijke maar heerlijke Oyakodon recept is net iets anders dan ons vorige Oyakodon gerecht. Het zijdezachte ei is heerlijk, en de eidooier maakt het nog zachter.
Low carb Oyakodon (Chicken rice bowl) with 10 ingredients or less and ready in 30 mins! This Oyako Donburi is the ultimate one pot meal for busy weeknights!
Oyakodon is a classic comfort food of Japanese home cooking. Tender pieces of chicken, onion, and eggs are simmered in an umami-rich, dashi-based sauce and then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!
Quick and easy one-pot oyakodon (Japanese chicken and egg rice bowl) is a popular restaurant dish that is easy to perfect at home with this recipe.
This quick and easy delicious Oyakodon is a slightly different version of our previous Oyakodon. The soft and silky egg is very delicious. The egg yolk makes it even smoother.
Quick and easy recipe for Japanese popular 'chicken and egg' rice bowl
Quick and easy one-pot oyakodon (Japanese chicken and egg rice bowl) is a popular restaurant dish that is easy to perfect at home with this recipe.
Ever since my elder child went on to secondary school, with longer school days, he hardly comes home for lunch. Gone were the days when the three of us would chit chat over the lunch table. With extra lessons and activities in the afternoons, I only get to have lunch with his younger brother twice or if I am lucky, three times on a normal school week. I know I shouldn't complaint, but I find it difficult to cook for just the two of us. I am ever so tempted to rely on take-outs instead of turning on the stove. But, the feeling of guilt will always come haunting me if I fail to put home cooked meals on the table. So, I resort to fuss-free, whenever possible, fume-free, quick and easy to pull together, under 30mins meals...just like this parent and child donburi. I was introduced to the Japanese cuisine way back in the early 90s. The first time I read/saw the kanji '親子丼' or oyakodon on the menu, I formed the impression that it is so named because it is a 'mother (母親) and child (孩子) meal'...a loving okasan cooks this special dish for her child; mother and child then sit down to enjoy the dish together. Indeed it was a very heart-warming scene I had conjured, a parent-child bonding thingy because I had subconsciously interpreted it based on the Chinese context of the characters '親子'. It was only many years later that I read that the parent and child here refers to the two main ingredients, chicken and egg! I felt really sheepish when I realised my mistake. Can you almost imagine how that scene in my mind was shattered? very anti-climate isn't it? lol! I should have known better since I learned long ago that many kanji words have totally different meaning from the Chinese characters. When I first attempted to replicate this chicken-and-egg donburi at home, I used pre-mixed pack. Ok, I know, it is very embarrassing, but what to do for someone who was, and still is, a culinary idiot. Glad to say, I have since progressed from pre-mix, to cooking it, almost, from scratch. But it still lacks the real authentic flavour as I don't make my own dashi. I can easily cheat by using instant dashi powder but I don't want to, as the ones I saw available on the local supermarket shelves come with added msg. To avoid the hassle of making dashi, I used water...and, a dash of fish sauce! Believe it or not, it comes quite close to the real thing, at least my untrained, unsophisticated taste buds makes me think so. For the time being, this is the way I prepare this dish, but I am sure in time to come, I will make dashi from scratch. P/S: I use this brand "Megachef' fish sauce(it doesn't contain msg), my friend VB has kindly sent it to me all the way from Hong Kong :) Easy Oyakodo (serves 2) Ingredients: 1 large chicken thigh, deboned, remove skin, cut into bite site 1 medium size yellow onion, thinly sliced 2 eggs, very lightly beaten 2 tablespoons mirin 1 tablespoon sake (I replaced with ryori sake, Japanese cooking rice wine) 1/2 cup dashi (I replaced with water and a dash of Thai fish sauce) 2 tablespoons soy sauce (I used Japanese soy sauce, Yamasa brand) 1/2 teaspoon sugar some spring onions, cut into 1" length 2 bowls of cooked rice Method: In a small frying pan, heat mirin and sake and bring to a boil. Add dashi, soya sauce and sugar, bring to a boil. Add onions, cook till soften, about 2 mins. Add chicken meat, leave to simmer for about 2 to 3 mins or until the chicken is cooked. Toss in the spring onions. Drizzle in the eggs, do not stir. Turn off the heat once the eggs is almost set. Place rice in a large serving bowl. Pour chicken and egg mixture over the rice. Serve with nori (optional). Recipe source: adapted from 30种爆红人气外食
Weeknight dinners made easy with this Rice Cooker Oyakodon recipe. Savory-sweet chicken, eggs, and rice in one pot - easy and satisfying!
Quick and easy recipe for Japanese popular 'chicken and egg' rice bowl
Oyakodon, a Japanese rice dish of chicken, onions and eggs flavored with mirin, soy and dashi stock, is a one-pan quick meal. Try this easy Oyakodon recipe!
This easy Oyakodon recipe captures the authentic flavors and textures of Japan's best restaurants, using accessible ingredients and techniques that ensure tender, juicy chicken blanketed in creamy eggs brimming with umami.
Japanese comfort food, Oyakodon is chicken simmered in a sweet and savory dashi stock, finished with egg, and served over cooked rice in a bowl.
The combination of tender chicken, sweet onions, and the richness of the beaten eggs creates a delicious and satisfying meal all made in one pot!
While trips remain off in the future, you can easily reminisce about your Japan journeys with authentic Japanese dishes at home! Here we present a tried-and-tested oyakodon recipe, which sees chicken simmered in dashi topped with egg and rested upon a bowl of steaming white rice. In addition to common ingredients like chicken and egg, we’ll be using a recipe offering substitutes for Japanese condiments like “mirin” to make it even easier. This recipe was also supervised and prepared by Japanese cooking instructor Toshihiro Minami and comes with a cooking video attached, so all you have to do is watch as you cook to bring the tastes of Japan to life!
Oyakodon, a Japanese rice dish of chicken, onions and eggs flavored with mirin, soy and dashi stock, is a one-pan quick meal. Try this easy Oyakodon recipe!
Oyako means parent and child in reference to the fact that this dish’s main ingredients are both chicken and eggs. This very traditional do...
Oyakodon is a classic comfort food of Japanese home cooking. Tender pieces of chicken, onion, and eggs are simmered in an umami-rich, dashi-based sauce and then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!
Oyakodon, a Japanese rice dish of chicken, onions and eggs flavored with mirin, soy and dashi stock, is a one-pan quick meal. Try this easy Oyakodon recipe!
We are making delicious Oyakodon, chicken egg-drop donburi, with a silky egg mixture. Oyakodon literally means "parent-and-child donburi" as it contains chicken and eggs. This is a simple and delicious recipe so you should definitely try it out.
Oyakodon is a classic comfort food of Japanese home cooking. Tender pieces of chicken, onion, and eggs are simmered in an umami-rich, dashi-based sauce and then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!
Quick and easy one-pot oyakodon (Japanese chicken and egg rice bowl) is a popular restaurant dish that is easy to perfect at home with this recipe.
SERVES 2 PREP 5 mins COOK 15 mins EASY 250ml dashi 1½ tbsp mirin 1½ tbsp sake 1½ tbsp soy sauce 1½ tbsp caster sugar 2 boneless, skinless chicken thighs, finely sliced ½ onion, finely sliced 2 large eggs To serve freshly cooked Japanese rice mitsuba (Japanese parsley) or curly parsley togarashi seasoning or sansho pepper 1. Mix the dashi, mirin, sake, soy sauce and sugar together until the sugar dissolves. Put the chicken thighs and onion in a small pan, and pour over half the dashi broth so the
