Oyagodhong or chicken steamed eeg. Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami-rich dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Oyakodon, or chicken and eggs over rice, may be one of Japan's simplest comfort foods, but done right, it can also be the most satisfying.

I like to use a little bit more broth than is typical—I start with about a cup for every three eggs—because I like to simmer it down to tenderize the onion and to concentrate the flavor of the stock. Oyakodon, a Japanese rice dish of chicken, onions and eggs flavored with mirin, soy and dashi stock, is a one-pan quick meal. But instead of frying an egg in a separate pan and putting it over the top, beaten egg is poured over the simmering chicken and steamed. You can cook Oyagodhong or chicken steamed eeg using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Oyagodhong or chicken steamed eeg

You need 200 grams of of slices chickens.
Prepare 1 of onion slices.
Prepare 1 tbsp of of oil.
It's 1 of of each coriander and celery slices.
It's 1/2 cup of of chicken stock.
Prepare 1/4 cup of of mirin.
It's 2 tsp of of Japanese seasoning or dashi. If not used sukiyaki sauce.
You need 1 tbsp of of soy sauce.
Prepare 2 of eegs.

Belonging to a group of donburi dishes — which are made up of cooked or steamed rice that is Oyakodon is a poetically named dish meaning father and child, referring to the fact that both the chicken and the egg are used in the dish. 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. It's a satisfying comfort food that's a staple of Japanese home cooking thanks to. In Japan, oyakodon is probably the most popular of all donburi, or rice bowl dishes.

Oyagodhong or chicken steamed eeg instructions

In the heating pot add oil fry in chickens, keep frying till cooked.
Add onion and add chicken stock let's boil till onion get soft.
Add mirin, dashi and soy sauce let's simmer for 5 minutes then add beaten eegs into the sure face gentle ..
Add cerely and coriander cover with low heat till the soup get down little..
If you like more sweet add more mirin served on rice.

Oyakodon (Chicken and Egg): Which came first: the chicken or the egg? Well, regardless of what you believe, they sure taste good when you put them in a bowl together, and there's no need to fight over which came first since soon, they will be in your stomach..with chicken, eggs, and scallions, simmered in chicken and dashi broth, and served on top of a bowl of steamed white rice. Oyakodon (or Oyako Donburi) tastes sweet and savoy. The sweet flavor comes from the onion and chicken thighs, simmered in a savory. • Oyakodon is chicken and egg in seasoned broth over rice in a bowl. Oyako means parents and children, like chicken and egg, and don (donburi) means a bowl.