Oyako Don Chicken And Egg On Rice Recipes

OYAKO-DON (CHICKEN AND EGG ON RICE)

Steps:

• Mix sauce ingredients in a large measuring cup/jar. Add 1/3 of the sauce into a small frypan of about 18-20cm (8") in diameter over medium heat (note 2).
• When the sauce starts boiling, add 1/3 of chicken and onion spreading randomly. Stir occasionally and cook for few minutes until chicken is almost cooked (note 3).
• Beat 2 eggs, add ½ of it into the pan and mix gently. When the egg is cooked through, spread the remaining egg over the cooked chicken and egg in the pan.
• Cover the pan with a lid or use a larger pan with a flat bottom to cover the pan and cook for 30 seconds to 1 minute until the egg on the surface is nearly cooked but slightly runny (note 4). By then, you should have a small amount of sauce still left at the bottom.
• Turn the heat off. Using a spatula, slide the cooked chicken and egg over the rice, covering all of the rice. Garnish with shallots.
• Repeat for other two bowls.
• Add all the sauce ingredients to a large frypan over medium heat (note 2).
• Follow the same process as per individual cooking method using all the ingredients at once. Note that time required to cook chicken and egg will be a bit longer.
• After turning off the heat, divide the chicken and egg into three pies using a spatula. Then slide each pie onto the bowl of rice. Tidy up the edges to make the topping fit in the bowl. Garnish with shallots if using.

OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)

Steps:

• Make the sauce: In a small bowl, combine dashi, sake, mirin, soy sauce and sugar; stir to dissolve sugar. Set aside.
• Heat a small (6- or 7-inch) nonstick (or well-seasoned carbon steel) slope-sided skillet over medium-high heat. Brown the skin side of each piece of chicken until crisp, 3 to 4 minutes (meat will still be mostly raw). Transfer to a cutting board, skin-side down. Dice into 1 to 1 1/2-inch pieces.
• Cook chicken and egg in two batches: In a small bowl, beat two eggs until yolks and whites are broken, but still distinct. Return skillet to medium-high heat, wiping out any excess grease. Add half the sliced onions and half the sauce (about 1/3 cup), and simmer for 1 to 2 minutes, until onions just begin soften. Add half the cut-up chicken; simmer for another 1 to 3 minutes, stirring, until chicken is white on the outside.
• Pour about half of the beaten eggs around the pan; let cook undisturbed for 30 seconds. Add the rest of the beaten eggs, and half the mitsuba or scallion. Adjust heat to low, and cook 20 seconds longer. Cover pan with a lid or foil and remove from heat. After a minute, uncover pan; eggs should be wobbly, but not raw (if they need more cooking, return the covered pan briefly to the heat).
• Carefully slide egg, chicken and sauce onto a bowl of cooked rice, trying to keep the mixture from flipping over. Repeat Steps 3 to 5 with remaining ingredients. Serve with shichimi togarashi, if desired.

OYAKO-DON (CHICKEN AND EGG RICE BOWL)

Steps:

• Cut chicken into small chunks, slice onion.
• Put the stock, soy, mirin and sugar in a pan and simmer for a few minutes.
• Put the chicken chunks in the pan and simmer on low heat for a few minutes.
• Add the onion to the pan and simmer a few minutes more.
• Whisk the eggs in a bowl.
• Bring the soup back to the boil; pour the eggs over chicken and onion.
• Turn the heat to low and cover with a lid.
• Turn the heat off after 1 minute.
• Divide the hot cooked rice between 4 bowls, then place the chicken mixture over the 4 bowls of rice.

CHICKEN AND EGG ON RICE (OYAKO DONBURI)

Steps:

• Cut the chicken breast into thin slices.
• Soak dried shiitake mushrooms in lukewarm water until soft.
• Cut off hard stems and cut in halves.
• Cut onion into thin slices.
• Chop cilantro.
• In a large skillet with a lid, mix all the simmering sauce ingredients and bring to a boil.
• Add chicken, mushrooms and onion and cook over medium heat for 3 to 4 minutes, or until chicken is done and onion is tender.
• Beat eggs in a small bowl, then pour over the chicken and cover with a lid.
• Cook until the egg is set, about 1 minute on low heat.
• Sprinkle cilantro on top.
• To serve: put about 1 1/4 cup of rice in a large, deep bowl and gently lay 1/4 of the chicken and egg mixture on top.
• Pour simmering sauce over and serve immediately.

CHICKEN & EGG RICE BOWL / OYAKO-DON

Steps:

• Cut the chicken into chunks and slice the onion.
• Heat the stock, then add soy sauce, mirin, and sugar, then let it boil.
• Add the onion and chicken to the stock. Leave it until the chicken is cooked. Do not boil it too much.
• 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. Add the egg york and remove from the heat.
• Serve over the steamed rice and sprinkle the chives.

OYAKODON - CHICKEN AND EGG RICE BOWL

Steps:

• Salt the chicken skin and place it salt side down in a large, cool frying pan. Please a heavy pan (cast iron skillet or pan filled with water) on top to help chicken cook evenly. Gradually increase heat to medium and cook until crispy and brown. When crispy and brown, even if the chicken isn't cooked through, remove it to a cutting board and cut into bite-sized pieces. Remove most of the grease, but it's OK if some oil remains.
• Bring mirin and sake to a boil in the same large frying pan.
• Add dashi, soy sauce and sugar and bring back up to a boil.
• Spread the onion in the pan and place the chicken on top. Cover and bring to a boil and cook for about 10 minutes (if you skipped the first step, skim any fat as you go).
• Slowly pour the beaten egg over the mixture and cook covered until the eggs are done. Gently shake the pan if the egg starts to stick to the side of the pan.
• Pour the mixture over each rice bowl and top with mitsuba.