Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, japanese chicken and egg with rice. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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. Try it for breakfast some cold morning. With the intense heat we've been getting on the Peninsula, and my equally intense schedule lately, this kind of quick and easy one-pot.
Japanese Chicken and Egg with Rice is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Japanese Chicken and Egg with Rice is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook japanese chicken and egg with rice using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Japanese Chicken and Egg with Rice:
- Make ready 1 chicken leg (300g)
- Get 2 onion
- Make ready 2 eggs
- Prepare Green onion for garnish
- Take 1 cup water
- Take 3 tablespoon soy sauce
- Get 2.5 tablespoon sugar
- Prepare 1 tablespoon grind ginger
- Prepare Poached eggs optional
However, the original ingredients were a bit different; chopped carrots were used instead of ketchup so the rice wasn't red. Chicken (as in parent), egg (as in child), and onions are simmered together in a dashi and soy sauce-based broth then served on top of steamed rice. Similar to Gyudon and Katsudon, Oyakodon is not only a long-time favorite at restaurants but also a favorite to make at Japanese home. Tamago gohan—rice mixed with a raw egg—is Japanese comfort food at its simplest.
Steps to make Japanese Chicken and Egg with Rice:
- Cut chicken into bite size and slice onions.
- Mix seasoning and water.
- Fry chicken first and put onions and seasoning mixture. Cook for 10 minutes with lid.
- Beat egg and pour egg on chicken.
- Cover with lid and cook with low heat for 30 seconds. Then turn off the heat.
- Put chicken on hot rice.
- If you have poached egg, put in center.
- Garnish with green onion. Today’s dinner
Start with a bowl of hot rice, then break an egg into it. Season it with a little soy sauce, salt, and Aji-no-moto, a Japanese brand of pure powdered MSG. Whip it up with a pair of chopsticks until the egg turns pale yellow and foamy and holds the rice in a light, frothy suspension, somewhere between a custard. When the egg is cooked through, spread the remaining egg over the cooked chicken and egg in the pan. Oyako literally means parents and children in Japanese and is a reference to two of the dish's main ingredients: chicken and egg.
So that’s going to wrap this up with this special food japanese chicken and egg with rice recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
