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. 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. "This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served. A big bowl of rice topped with chicken, onion and egg cooked in sweet soy flavor sauce.
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.
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.
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 cook it.
Ingredients of Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken)
- You need 1 of Egg.
- You need 30 of to 50 grams Kimchi.
- It's 1/4 of Onion.
- It's 20 ml of ●Mentsuyu (3x concentrate).
- You need 40 ml of ●Water.
- It's 1 tbsp of ●Sugar.
- It's of To make kimchi and oyako-don.
- You need 1/2 of to 1 tin Tinned yakitori chicken (with sauce).
Recipe courtesy of Food Network Kitchen. Wipe out the skillet the bacon cooked in. Add the vegetable oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt.
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.
Break the eggs into bowl but separate one egg york and gently whisk. Once the chicken is cooked, pour the egg (with egg white) over the chicken and onion leave it until the egg is cooked. Oyako is a traditional Japanese donburi, or rice bowl. Chicken and eggs are simmered in a flavorful broth and then spooned over steamed Japanese rice. Oyako literally means parents and children in Japanese and is a reference to two of the dish's main ingredients: chicken and egg.