Creamy 'Oyako Don' Chicken And Egg Rice Bowl Recipe by cookpad.japan
Cooking Instructions 1 Mix together all the flavoring ingredients listed from the dashi stock to the sugar. 2 Slice the onion, and cut the Japanese leek and green onions on the diagonal. Cut the chicken into bite sized pieces, and flavor with 1 teaspoon each of sake, soy sauce and mirin. 3 Put the combined dashi and flavoring ingredients, chicken and Japanese leek in the donburi pan, and turn on the heat. 4 When the chicken is cooked through, prepare bowls of rice. 5 Break the eggs in a bowl and beat. Pour half into the pan from the side of the pan to the middle. 6 When the egg starts to firm up, add the green onion and swirl in the rest of the beaten eggs in the same way. Shake the pan while cooking until the egg is soft set. 7 Slide the mixture from Step 6 on top of the rice, and it's done. 8 You can use a rectangular tamagoyaki pan if that's what you have at home. 1 Mix together all the flavoring ingredients listed from the dashi stock to the sugar. 1 Mix together all the flavoring ingredients listed from the dashi stock to the sugar. 2 Slice the onion, and cut the Japanese leek and green onions on the diagonal. Cut the chicken into bite sized pieces, and flavor with 1 teaspoon each of sake, soy sauce and mirin. 2 Slice the onion, and cut the Japanese leek and green onions on the diagonal. Cut the chicken into bite sized pieces, and flavor with 1 teaspoon each of sake, soy sauce and mirin. 3 Put the combined dashi and flavoring ingredients, chicken and Japanese leek in the donburi pan, and turn on the heat. 3 Put the combined dashi and flavoring ingredients, chicken and Japanese leek in the donburi pan, and turn on the heat. 4 When the chicken is cooked through, prepare bowls of rice. 4 When the chicken is cooked through, prepare bowls of rice. 5 Break the eggs in a bowl and beat. Pour half into the pan from the side of the pan to the middle. 5 Break the eggs in a bowl and beat. Pour half into the pan from the side of the pan to the middle. 6 When the egg starts to firm up, add the green onion and swirl in the rest of the beaten eggs in the same way. Shake the pan while cooking until the egg is soft set. 6 When the egg starts to firm up, add the green onion and swirl in the rest of the beaten eggs in the same way. Shake the pan while cooking until the egg is soft set. 7 Slide the mixture from Step 6 on top of the rice, and it's done. 7 Slide the mixture from Step 6 on top of the rice, and it's done. 8 You can use a rectangular tamagoyaki pan if that's what you have at home. 8 You can use a rectangular tamagoyaki pan if that's what you have at home. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Komatsuna and Pork Soboro Rice Bowl An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg Miso Marinated Tofu Our Family's Delicious Beef Rice Bowl Chinese Chive and Egg Rice Bowl with Tons of Sauce Simmered Chicken Wings and Boiled Eggs Chicken Wing Gyoza (with chicken de-boning instructions) Yoshinoya-Style Beef Bowl Oven Baked Chicken Wings Glazed with Honey Grated Lotus Root Soup Komatsuna and Pork Soboro Rice Bowl An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg Miso Marinated Tofu Our Family's Delicious Beef Rice Bowl Chinese Chive and Egg Rice Bowl with Tons of Sauce Simmered Chicken Wings and Boiled Eggs Chicken Wing Gyoza (with chicken de-boning instructions) Yoshinoya-Style Beef Bowl Oven Baked Chicken Wings Glazed with Honey Grated Lotus Root Soup