Chicken and Eggs Bowl (Oyakodon). 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. Japanese comfort food, Oyakodon is chicken meat and beaten eggs, simmered in a sweet and savory stock, and eaten over cooked rice in a bowl.

The soft and silky egg is very delicious. With the intense heat we've been getting on. 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. You can cook Chicken and Eggs Bowl (Oyakodon) using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chicken and Eggs Bowl (Oyakodon)

It's 1 piece of chicken thigh.
Prepare 4 of eggs.
You need 1/2 of onion.
Prepare 160 mL of Dashi broth (otherwise chicken soup) : (A).
Prepare 2 tbsp of soy sauce : (A).
You need 3 tbsp of Sake (otherwise white wine) : (A).
You need 2 tbsp of sugar : (A).
Prepare 400 g of freshly cooked rice.

It's a satisfying comfort food that's a staple of Japanese home cooking thanks to its simple preparation. 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, jeweled with sashimi. But to describe oyakodon's layered textures and sweet-salty sauce of onions. Oyakodon is a one-bowl meal consisting of a bed of rice topped with chicken and egg (hence the name 'oyako', meaning 'parent and child') and Add the dashi stock to your oyakodon pan or frying pan and heat before adding the mirin and soy sauce plus a pinch of sugar.

Chicken and Eggs Bowl (Oyakodon) instructions

Thinly cut the onion into wedges. Cut the chicken into bite-size chunks..
Put the condiments (A) in a pan. Heat it until it comes to a boil..
Add the onion and simmer over medium heat for 2 minutes. Then, add the chicken and simmer over medium heat again for about 3 minutes..
Beat eggs lightly. Then add 2/3 of them to the pan. Turn the heat down and simmer for 2 minutes with a lid. Use two pairs of chopsticks, and don't beat too much..
Add the rest of beaten eggs and boil at medium heat for 10 seconds..
Put them over the freshly cooked rice..

Bring to the boil and then. This simple Japanese meal consists of chicken and egg cooked in an umami-rich sauce served atop freshly cooked rice. Gently scoop the egg and chicken mixture over the rice, doing your best to keep it together in large portions. There's a reason Oyakondon (chicken and egg rice bowl) is Japanese's favorite comfort food. Juicy chicken and caramelized onions simmered in a Nothing beats a one bowl meal with juicy chicken, sweet onions, and soft eggs.