Ingredients
-
4
-
4
-
1
-
2
-
10
-
5
-
5
-
4
-
-
-
-
-
-
-
Directions
Oyako-don (chicken and egg rice bowl), This is really quick, easy and good Please don’t tell anyone in Japan, but I made this with diced, cooked turkey breast, and it was delicious! Prep and cook time doesn’t allow for the rice , Definitely easy to understand and follow! However I would like to point out that following this recipe results it in being too salty, at least, for my tastes What I do is that use a little less soy sauce and more sugar, as I tend to like sweeter tasting foods In addition, I let the egg cook a little longer so it becomes a little more solid It becomes more manageable for plating :), This recipe is quick and simple I keep on going back to this recipe I really should just print it out 😛 Initially I didn’t have dashi or mirin so used chicken broth and white wine or chinese rice wine and it came out wonderfully too
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cut Chicken Into Small Chunks, Slice Onion. |
|
2
Done
|
Put the Stock, Soy, Mirin and Sugar in a Pan and Simmer For a Few Minutes. |
|
3
Done
|
Put the Chicken Chunks in the Pan and Simmer on Low Heat For a Few Minutes. |
|
4
Done
|
Add the Onion to the Pan and Simmer a Few Minutes More. |
|
5
Done
|
Whisk the Eggs in a Bowl. |
|
6
Done
|
Bring the Soup Back to the Boil; Pour the Eggs Over Chicken and Onion. |
|
7
Done
|
Turn the Heat to Low and Cover With a Lid. |
|
8
Done
|
Turn the Heat Off After 1 Minute. |
|
9
Done
|
Divide the Hot Cooked Rice Between 4 Bowls, Then Place the Chicken Mixture Over the 4 Bowls of Rice. |
