Oyakodon Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Oyakodon Also known as oyakodon.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about oyakodon

Oyakodon is a Japanese dish consisting of a bowl of rice covered with a mixture of chicken and egg cooked in a tasty bouillon.

The basis of oyakodon is rice, which is a basic food in Japanese cuisine. Rice is cooked in a dashi bouillon, which is made with kombu (marine algae) and beautiful dry flakes. This gives rice a subtle and umami taste, which fits perfectly with the mixture of chicken and egg.

To prepare oyakodon, the chicken is cut into small pieces and boiled in a pot with onion, soy sauce, sugar and mirin (sweet rice wine). When the chicken is boiled, the boiled eggs are added to the pot and mixed until they are boiled. The mixture is then poured over the rice and served in a bowl.

Oyakodon is a versatile dish as it can be changed according to personal taste. Some add vegetables, such as carrots and mushrooms, to make it more nutritious. Others prefer to add a little red pepper to give a touch of pepper.

In addition to being a tasty dish, oyakodon is also considered a healthy dish. It contains chicken protein and egg nutrients, as well as being low in fat and calories.

In addition, oyakodon is a dish that can easily be found in restaurants and convenience stores in Japan.It is a quick and easy meal for those who are in a hurry or don’t have time to prepare a elaborate meal.

In summary, oyakodon is a traditional Japanese dish that is appreciated for its simplicity and delicious taste. It is a great option for those who want to experience Japanese cuisine or for those who are already fans of this delight. If you haven’t tried it yet, it’s definitely worth trying it at your next Japanese meal!

Origin and history of Oyakodon

The Oyakodon dish, also known as "Rice Bowl with Chicken and Egg", is a specialty of Japanese cuisine that consists of a bowl of rice covered with chicken cooked in soy sauce and boiled eggs. The origin of this dish dates back to the early twentieth century, when Western cuisine began to influence traditional Japanese cuisine. The name "oyakodon" means "mother and son in a bowl", referring to the main ingredients of the dish: chicken (mother) and egg (son). It is believed that Oyakodon was created by a restaurant in Tokyo, which sought to offer a fast and tasty meal to the workers of the region. Over time, the dish became popular and spread throughout Japan, becoming a common option in restaurants and even for traveling versions.

About the recipe

• Name of the plate: Oyakodon
• Name of the dish in English: Oyakodon chicken and egg rice bowl
• Name of the plate in Japanese: 親子丼
• Name of the Romanian dish: oyakodon

Information about preparation

• Time to prepare: 10 minutes
• Time of Cooking: 20 minutes
• Difficulty: SIMPLE
• It suits: 2-3 people
• Occasions: Main meals, autumn, spring, summer, winter

Ingredients – Ingredients

Check out the necessary and optional ingredients OyakodonIt makes sense to improvise

• 500g of cooked rice
• 200g of chicken or chicken breasts
• 1 Cebula
• 150ml of Dashi Stock (fish hot)
• 1 tablespoon of soy sauce
• 1 tablespoon of Mirin
• Sweets of Sugar
• 2 eggs
• 1 cup of spring onions (optional)
• 1 tablespoon of vegetable oil (optional)
• 1 tablespoon of sake (optional)

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Oyakodon. Follow the instructions below in the preparation mode or step by step.

Preparation:

Step 1: Prepare the chicken

Start by cutting 200g of chicken into small pieces.Japanese generally prefer chicken thighs for a more intense taste, but chicken breast also works well.

Step 2: Prepare the sauce

In a pot or stove, heat 150 ml of bulk and add 1 tablespoon of mirin, 1 tablespoon of soy sauce and a spoonful of sugar. Let it boil and cook on medium heat. Meanwhile, start cooking rice separately so that it is ready when the dish is ready.

Step 3: Cook the Chicken

When the sauce is boiling, add the chicken pieces and cook for about 10 to 12 minutes.

Step 4: Add the eggs

Bite 2 eggs in a bowl and pour into the pot. Let cook for 1-2 minutes, preventing the egg from getting too hard. A slippery texture is ideal for oyakodon.

Step 5: Serve and enjoy

Turn off the fire and pour the chicken and egg over a bowl of newly cooked white rice. Decorate with sliced onions and serve immediately.

Tips:

• Try adding other ingredients, such as shiitake mushrooms, green beans or edamame, along with onions for more flavor.
• You can also add a final touch of stripped nori.

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