Instant Pot Oyako Donburi 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!
Provided by Namiko Chen
Categories Main Course
Time 30m
Number Of Ingredients 11
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
OYAKO DONBURI
This is a popular (at least in Hawaii) Japanese dish which is often served at restaurants in individual bowls. Oyako means mother and child, hence the main ingredients, chicken and eggs.
Provided by KIKUKAT
Categories World Cuisine Recipes Asian Japanese
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes. Drain off as much liquid as possible.
- Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt. Simmer for 3 more minutes. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes. Serve over Japanese sticky rice.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 15.7 g, Cholesterol 281.9 mg, Fat 10.8 g, Fiber 1.7 g, Protein 29.6 g, SaturatedFat 2.8 g, Sodium 1349.3 mg, Sugar 8.7 g
QUICK OYAKODON
This dish is very easy to make and very Japanese. It reminds me of dishes I've ordered in Japanese restaurants. You can add Korean hot sauce if you like it a little spicy.
Provided by BINGADING
Categories World Cuisine Recipes Asian Japanese
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Bring the rice and water to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Bring the chicken stock to a boil in a small saucepan. Stir in the soy sauce and brown sugar until the sugar has dissolved. Reduce heat to low; keep warm.
- Heat several tablespoons of the chicken sauce in a skillet over medium heat. Cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes. Add the chicken, green onions, and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the center, about 5 minutes more. Spread the chicken mixture evenly over the skillet; pour the beaten egg overtop. Reduce heat to medium-low and sprinkle with the snow peas. Cook and stir until the egg has firmed and is no longer runny, about 3 minutes.
- Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.
Nutrition Facts : Calories 619.2 calories, Carbohydrate 106.1 g, Cholesterol 220.6 mg, Fat 6.7 g, Fiber 5.5 g, Protein 31 g, SaturatedFat 2 g, Sodium 2282.6 mg, Sugar 18.8 g
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- Prepare the onions, scallions, chicken, and eggs. In a bowl, combine chicken broth, coconut aminos, aged balsamic and rice vinegar.
- Cook: In a well-heated skillet, preferably 10-12 inch skillet, add 2 tbsp oil. Lower the heat to medium. Add sliced onion. Season with a pinch of salt and saute until the onion turns slightly translucent, about 1 minute.
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