Old Fashioned 'Oyako Don' Chicken And Egg Rice Bowl Recipe by cookpad.japan
 cookpad.japan @cookpad_jp Oyako don used to have lots of things like dried shiitake mushrooms, carrot and kamaboko, and wasn't packed with onion, chicken and egg like the oyako don that's often served. The chicken isn't stir fried, it's just simmered in dashi stock from the start. The dashi stock is flavored with the umami from the chicken, dried shiitake mushrooms and kamaboko. Recipe by pegupepepe Oyako don used to have lots of things like dried shiitake mushrooms, carrot and kamaboko, and wasn't packed with onion, chicken and egg like the oyako don that's often served. The chicken isn't stir fried, it's just simmered in dashi stock from the start. The dashi stock is flavored with the umami from the chicken, dried shiitake mushrooms and kamaboko. Recipe by pegupepepe Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl Share its first Cooksnap! Oyako don used to have lots of things like dried shiitake mushrooms, carrot and kamaboko, and wasn't packed with onion, chicken and egg like the oyako don that's often served. The chicken isn't stir fried, it's just simmered in dashi stock from the start. The dashi stock is flavored with the umami from the chicken, dried shiitake mushrooms and kamaboko. Recipe by pegupepepe Oyako don used to have lots of things like dried shiitake mushrooms, carrot and kamaboko, and wasn't packed with onion, chicken and egg like the oyako don that's often served. The chicken isn't stir fried, it's just simmered in dashi stock from the start. The dashi stock is flavored with the umami from the chicken, dried shiitake mushrooms and kamaboko. Recipe by pegupepepe Ingredients 2 servings 2 Eggs 1 small, cut into wedges ★ Onion 1 dash: cut into thin rectangular slices ★ Carrot 2 ★ Dried shiitake mushrooms (rehydrated and sliced) 1 dash, cut into small rectangular slices ★ Kamaboko 1/2 ★ Chicken thigh meat 1 dash Mitsuba or green onion 1 Plain cooked rice (as much as you like) Sauce 3 tbsp or more to taste, Mentsuyu 1 tbsp Soy sauce 2 tsp Mirin 1/2 tsp Sugar 1 tbsp Sake 1 tsp Dashi stock granules 2 shakes Umami seasoning 200 ml Water 1 pinch Salt (to adjust the seasoning after tasting) 2 Eggs 1 small, cut into wedges ★ Onion 1 dash: cut into thin rectangular slices ★ Carrot 2 ★ Dried shiitake mushrooms (rehydrated and sliced) 1 dash, cut into small rectangular slices ★ Kamaboko 1/2 ★ Chicken thigh meat 1 dash Mitsuba or green onion 1 Plain cooked rice (as much as you like) Sauce 3 tbsp or more to taste, Mentsuyu 1 tbsp Soy sauce 2 tsp Mirin 1/2 tsp Sugar 1 tbsp Sake 1 tsp Dashi stock granules 2 shakes Umami seasoning 200 ml Water 1 pinch Salt (to adjust the seasoning after tasting) Cooking Instructions 1 Here are all the ingredients. 2 Put the water, flavoring ingredients and the ingredients marked ★ in a pan and simmer over low-medium heat. Adjust the flavor to taste. 3 When it tastes the way you like, add a little pinch of salt to nail the flavor. 4 When the onion is transparent and softened, swirl in the beaten egg, add the mitsuba and so on, bring to a boil rapidly over high heat then turn the heat off! Let it rest for at least a minute. 5 Spoon it over a bowl of hot hot rice and you're done! It doesn't even take 10 minutes to cook. 1 Here are all the ingredients. 1 Here are all the ingredients. 2 Put the water, flavoring ingredients and the ingredients marked ★ in a pan and simmer over low-medium heat. Adjust the flavor to taste. 2 Put the water, flavoring ingredients and the ingredients marked ★ in a pan and simmer over low-medium heat. Adjust the flavor to taste. 3 When it tastes the way you like, add a little pinch of salt to nail the flavor. 3 When it tastes the way you like, add a little pinch of salt to nail the flavor. 4 When the onion is transparent and softened, swirl in the beaten egg, add the mitsuba and so on, bring to a boil rapidly over high heat then turn the heat off! Let it rest for at least a minute. 4 When the onion is transparent and softened, swirl in the beaten egg, add the mitsuba and so on, bring to a boil rapidly over high heat then turn the heat off! Let it rest for at least a minute. 5 Spoon it over a bowl of hot hot rice and you're done! It doesn't even take 10 minutes to cook. 5 Spoon it over a bowl of hot hot rice and you're done! It doesn't even take 10 minutes to cook. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on December 22, 2014 02:45 A collection of the best recipes from the Cookpad Japan community, translated into English! 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