Chicken Don Recipes

OYAKODON (CHICKEN AND EGG BOWL)

Oyakodon (Chicken and Egg Bowl) image

Oyakodon is cooked in one pan where the onions, chicken, and egg are simmered in an umami-rich, dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!

Provided by Namiko Chen

Time 30m

Number Of Ingredients 11

Ingredients

2 boneless, skinless chicken thighs
½ onion ((3 oz, 85 g))
2 large eggs (50 g each w/o shell)
½ cup dashi (Japanese soup stock; click to learn more) ((using good, flavorful dashi is very important in this recipe!))
1½ Tbsp mirin
1½ Tbsp sake
1½ Tbsp soy sauce
1½ tsp sugar
2 servings cooked Japanese short-grain rice
2 sprigs mitsuba (Japanese parsley) ((or green onion/scallion))
shichimi togarashi (Japanese seven spice) ((optional, if you like spicy))

Steps:

Gather all the ingredients.

Nutrition Facts : Calories 389 kcal, Carbohydrate 36 g, Protein 32 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 293 mg, Sodium 679 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving

OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)

Oyakodon (Japanese Chicken and Egg Rice Bowl) image

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 over rice. It's really easy, filling and delicious.

Provided by User

Categories Breakfast and Brunch Meat and Seafood Chicken

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

2 cups uncooked jasmine rice
4 cups water
4 skinless, boneless chicken thighs, cut into small pieces
1 onion, cut in half and sliced
2 cups dashi stock, made with dashi powder
¼ cup soy sauce
3 tablespoons mirin (Japanese rice wine)
3 tablespoons brown sugar
4 eggs

Steps:

Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.

Nutrition Facts : Calories 688.4 calories, Carbohydrate 97.9 g, Cholesterol 208.3 mg, Fat 14.6 g, Fiber 2.2 g, Protein 35.3 g, SaturatedFat 4.2 g, Sodium 1225.6 mg, Sugar 16.9 g

YAKITORI DON

Yakitori Don image

One of the most popular Japanese dishes (authentic recipe). The tasty ginger and rice wine marinade can be used for meat or fish. This recipe can also be made on the grill using the marinade as a basting sauce. Serve hot with rice or noodles.

Provided by Jana Marko

Categories World Cuisine Recipes Asian Japanese

Time P1DT40m

Yield 4

Number Of Ingredients 8

Ingredients

1 (3 pound) whole chicken, cut into pieces
1 tablespoon grated fresh ginger root
1 clove garlic, crushed
3 tablespoons white sugar
⅔ cup soy sauce
1 tablespoon sake
¼ cup mirin (Japanese sweet wine)
2 tablespoons cooking oil

Steps:

Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight.
Heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade into the pan.
Cover, and reduce heat to low, and simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is reduced to a nice thick sauce and chicken pieces are fully cooked.

Nutrition Facts : Calories 587 calories, Carbohydrate 18 g, Cholesterol 145.5 mg, Fat 32.5 g, Fiber 0.4 g, Protein 48.7 g, SaturatedFat 8.2 g, Sodium 2545.2 mg, Sugar 15 g

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CHICKEN KATSUDON チキンカツ丼 • JUST ONE COOKBOOK

Web Oct 19, 2011 Once boiling, lower the heat to medium low and cook the onion, covered, until wilted. Put the chicken katsu on top of the onion …
From justonecookbook.com
4.8/5 (64)
Total Time 40 mins
Category Main Course
Calories 768 per serving

Season the chicken tender with salt and pepper. Coat the chicken with flour, beaten egg (use 1 egg), and the panko in that order.
In another (or a clean) frying pan, add sliced onion and all the ingredients for the katsudon seasonings. Cover and bring it to a boil over medium heat. Once boiling, lower the heat to medium and cook the onion, covered, until wilted.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.

Chicken Don Recipes

OYAKODON (CHICKEN AND EGG BOWL)

Oyakodon is cooked in one pan where the onions, chicken, and egg are simmered in an umami-rich, dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!

OYAKODON (JAPANESE CHICKEN AND EGG RICE 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 over rice. It's really easy, filling and delicious.

YAKITORI DON

One of the most popular Japanese dishes (authentic recipe). The tasty ginger and rice wine marinade can be used for meat or fish. This recipe can also be made on the grill using the marinade as a basting sauce. Serve hot with rice or noodles.

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