Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken). 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. A big bowl of rice topped with chicken, onion and egg cooked in sweet soy flavor sauce. Oyako-nabe has the right sized surface area to just fit the topping onto the rice in a donburi.
Super popular both at restaurants and at home, oyakodon (Japanese chicken and egg rice bowl) is sort of like the pizza of Japan—if pizza were the Adding the onions before the chicken and using a high proportion of broth allows you to simmer it down for better flavor.
Oyako Donburi is a classic Japanese dish made from chicken and egg topped on rice!
It's delicious, easy to make, and doesn't take a long time!
You can have Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken) using 8 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken)
- Prepare 1 of Egg.
- Prepare 30 of to 50 grams Kimchi.
- Prepare 1/4 of Onion.
- You need 20 ml of ●Mentsuyu (3x concentrate).
- You need 40 ml of ●Water.
- You need 1 tbsp of ●Sugar.
- You need of To make kimchi and oyako-don.
- You need 1/2 of to 1 tin Tinned yakitori chicken (with sauce).
I can not believe that I have not shared such a staple Japanese dish, Oyako Donburi, generally known as Oyako don for short before with my readers. 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. Add the onion and chicken to the stock.
Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken) instructions
- This is 50 g of slightly aged and sour kimchi.
- By frying kimchi you can soften the sourness (optional)..
- To make the kimchi and egg-don, add the onion and ● ingredients. Bring to a boil. If your kimchi is very spicy and sour, add more sugar..
- Add as much kimchi as you like and swirl in the beaten eggs. Continue to cook until the egg is set to your liking and it's done..
- It's tasty but it doesn't look attractive. That is a problem with this recipe..
- To make a kimchi and oyako-don, I used the tinned yakitori as seen in this photo. It contains 85 g so you can make 2 servings..
- Place the onion, ● ingredients and tinned yakitori chicken (without the sauce) in a frying pan. The yakitori sauce is very sweet, so adjust the amount of sugar..
- Bring to a boil and add as much kimchi as you like..
- Pour the beaten eggs over and cook until the egg is set..
- Using leftover kimchi, make this "Instant Cucumber Kimchi". https://cookpad.com/us/recipes/150465-oi-sobagi-with-cucumbers-kimchi.
Leave it until the chicken is cooked. Do not boil it too much. Break the eggs into bowl but separate one egg york and gently whisk. Add the egg york and remove from the heat. Serve over the steamed rice and sprinkle the chives.