Potato, Onion And Egg Rice Bowl Recipe by cookpad.japan
 cookpad.japan @cookpad_jp My family's Oyako-don always had potatoes in it. I remembered how delicious the fluffy potatoes were when seasoned with the sweet tasting sauce and wanted to make something simple without chicken included. When simmering the potatoes and onions, keep as much of the soup as possible so you can spoon it onto the rice later on. Add mitsuba (wild Japanese parsley) or green onion as garnish, for a nice presentation. Recipe by yaburie My family's Oyako-don always had potatoes in it. I remembered how delicious the fluffy potatoes were when seasoned with the sweet tasting sauce and wanted to make something simple without chicken included. When simmering the potatoes and onions, keep as much of the soup as possible so you can spoon it onto the rice later on. Add mitsuba (wild Japanese parsley) or green onion as garnish, for a nice presentation. Recipe by yaburie Potato, Onion and Egg Rice Bowl Share its first Cooksnap! My family's Oyako-don always had potatoes in it. I remembered how delicious the fluffy potatoes were when seasoned with the sweet tasting sauce and wanted to make something simple without chicken included. When simmering the potatoes and onions, keep as much of the soup as possible so you can spoon it onto the rice later on. Add mitsuba (wild Japanese parsley) or green onion as garnish, for a nice presentation. Recipe by yaburie My family's Oyako-don always had potatoes in it. I remembered how delicious the fluffy potatoes were when seasoned with the sweet tasting sauce and wanted to make something simple without chicken included. When simmering the potatoes and onions, keep as much of the soup as possible so you can spoon it onto the rice later on. Add mitsuba (wild Japanese parsley) or green onion as garnish, for a nice presentation. Recipe by yaburie Ingredients 2 servings 2 servings Cooked rice 2 Potatoes 1/2 Onion 2 Egg 5 fl oz ☆Water 2 tbsp ☆ Soy sauce 2 tbsp ☆ Mirin 1 tbsp ☆Sake 1 tbsp ☆ Sugar 1 Shichimi spice 2 servings Cooked rice 2 Potatoes 1/2 Onion 2 Egg 5 fl oz ☆Water 2 tbsp ☆ Soy sauce 2 tbsp ☆ Mirin 1 tbsp ☆Sake 1 tbsp ☆ Sugar 1 Shichimi spice Cooking Instructions 1 Thinly slice the onion. Peel the skin of the potato and slice into 5x5 mm matchsticks. Submerge the potatoes in water and strain using a colander. 2 In a pot, heat water, soy sauce, mirin, sake, and sugar. 3 When it comes to a boil, add the onions and potatoes and cover the pot. Simmer on low heat until potatoes are soft for about 10 minutes (try to preserve the soup as much as possible). 4 When the potatoes are soft, pour beaten eggs in a circular motion. Cover the pot for about 1 minute on low heat until eggs are softly cooked. 5 Pour the mixture on the bowl of rice. Add shichimi spice to your taste and enjoy. 1 Thinly slice the onion. Peel the skin of the potato and slice into 5x5 mm matchsticks. Submerge the potatoes in water and strain using a colander. 1 Thinly slice the onion. Peel the skin of the potato and slice into 5x5 mm matchsticks. Submerge the potatoes in water and strain using a colander. 2 In a pot, heat water, soy sauce, mirin, sake, and sugar. 2 In a pot, heat water, soy sauce, mirin, sake, and sugar. 3 When it comes to a boil, add the onions and potatoes and cover the pot. Simmer on low heat until potatoes are soft for about 10 minutes (try to preserve the soup as much as possible). 3 When it comes to a boil, add the onions and potatoes and cover the pot. Simmer on low heat until potatoes are soft for about 10 minutes (try to preserve the soup as much as possible). 4 When the potatoes are soft, pour beaten eggs in a circular motion. Cover the pot for about 1 minute on low heat until eggs are softly cooked. 4 When the potatoes are soft, pour beaten eggs in a circular motion. Cover the pot for about 1 minute on low heat until eggs are softly cooked. 5 Pour the mixture on the bowl of rice. Add shichimi spice to your taste and enjoy. 5 Pour the mixture on the bowl of rice. Add shichimi spice to your taste and enjoy. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on June 28, 2013 18:56 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Beef, Egg, and Onion Rice Bowl Beef, Egg, and Onion Rice Bowl When I was a child, I used to eat leftover sukiyaki mixed with rice, like fried rice. It was so delicious that I wanted to recreate that flavor easily. When you make the poached egg, by creating a vortex in the water by stirring it with chopsticks, the white will wrap itself around the yolk. If the white spreads out, flip it over the yolk with a fork. Use low heat, and don't let the water boil. For 2 servings. 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They'll be simmered later so there's no need to cook them through at that point. If you don't have any honey, use sugar or sugar syrup instead. Try not to beat the egg too much. I think it tastes creamier that way. If you don't like ginger, you can just take it out during the cooking process. For 2 to 3 servings. Recipe by Lesser Panda cookpad.japan Eggplant and Bacon Rice Bowl Eggplant and Bacon Rice Bowl I love eggplant so I wanted to make an easy rice bowl using eggplant. Please adjust the amount of eggplant and sake depending on how many servings you need. Make sure that the bacon is cooked until crispy. The bacon in the photo is just before the crispy stage, but it was still good. Please adjust the doneness to your taste. I think 1 cm square is the best size to cut the bacon the eggplant, but as you can see I just did it roughly. For 4 servings. 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If the white spreads out, flip it over the yolk with a fork. Use low heat, and don't let the water boil. For 2 servings. Recipe by FarmersK cookpad.japan Beef, Egg, and Onion Rice Bowl Beef, Egg, and Onion Rice Bowl When I was a child, I used to eat leftover sukiyaki mixed with rice, like fried rice. It was so delicious that I wanted to recreate that flavor easily. When you make the poached egg, by creating a vortex in the water by stirring it with chopsticks, the white will wrap itself around the yolk. If the white spreads out, flip it over the yolk with a fork. Use low heat, and don't let the water boil. For 2 servings. Recipe by FarmersK cookpad.japan Easy Egg Rice Bowl Easy Egg Rice Bowl I was wondering how I could make easy rice bowls with the leftover ingredients at home. Adding tempura crumbs is my twist. I made dashi stock this time with dried bonito and konbu, but if you are busy just replace with dashi powder. Depending on the quantity of rice, there might be too much sauce. Adjust the quantity of sauce accordingly. Cook the eggs to your preference. Use tempura crumbs if you have any. Recipe by Keit3 cookpad.japan Easy Egg Rice Bowl Easy Egg Rice Bowl I was wondering how I could make easy rice bowls with the leftover ingredients at home. Adding tempura crumbs is my twist. I made dashi stock this time with dried bonito and konbu, but if you are busy just replace with dashi powder. Depending on the quantity of rice, there might be too much sauce. Adjust the quantity of sauce accordingly. Cook the eggs to your preference. Use tempura crumbs if you have any. Recipe by Keit3 cookpad.japan Pork and Egg Rice Bowl Pork and Egg Rice Bowl I rearranged an authentic pork steak recipe and made a quick and easy rice bowl. Fry the egg over low heat without a lid, then you'll have a nice half-cooked egg. Recipe by Cooking S Papa cookpad.japan Pork and Egg Rice Bowl Pork and Egg Rice Bowl I rearranged an authentic pork steak recipe and made a quick and easy rice bowl. Fry the egg over low heat without a lid, then you'll have a nice half-cooked egg. Recipe by Cooking S Papa cookpad.japan Easy Ketchup and Egg Rice Bowl Easy Ketchup and Egg Rice Bowl I love ketchup and egg! So I combined the two to make a rice bowl. Microwave the cabbage if it's too hard or you prefer the leaves to be tender. Be careful not to overcook the egg. It's better when it's half cooked. Recipe by rie-tin cookpad.japan Easy Ketchup and Egg Rice Bowl Easy Ketchup and Egg Rice Bowl I love ketchup and egg! So I combined the two to make a rice bowl. Microwave the cabbage if it's too hard or you prefer the leaves to be tender. Be careful not to overcook the egg. It's better when it's half cooked. Recipe by rie-tin cookpad.japan Mayonnaise and Egg Rice Bowl Mayonnaise and Egg Rice Bowl I heard somewhere that omelets turn out fluffy if you add some mayonnaise to the egg, so I thought: rather than using mayonnaise as a hidden ingredient why not add plenty of it so you can taste it. The result was something that was surprisingly delicious. The amount of mayonnaise and soy sauce is approximate. Please refer to the photos. It may seem like a lot of each, but since it's all mixed up with rice afterwards you need to flavor it rather strongly or it won't taste so good. For 1 serving. Recipe by Momopi- cookpad.japan Mayonnaise and Egg Rice Bowl Mayonnaise and Egg Rice Bowl I heard somewhere that omelets turn out fluffy if you add some mayonnaise to the egg, so I thought: rather than using mayonnaise as a hidden ingredient why not add plenty of it so you can taste it. The result was something that was surprisingly delicious. The amount of mayonnaise and soy sauce is approximate. Please refer to the photos. It may seem like a lot of each, but since it's all mixed up with rice afterwards you need to flavor it rather strongly or it won't taste so good. For 1 serving. Recipe by Momopi- cookpad.japan Rich Stir-Fried Oyako Chicken and Egg Rice Bowl Rich Stir-Fried Oyako Chicken and Egg Rice Bowl I've been making oyako don this way forever. By stir-frying the ingredients, I think it comes out tasting a lot richer. Brown the chicken thigh meat, onion and Japanese leek on on surface. They'll be simmered later so there's no need to cook them through at that point. If you don't have any honey, use sugar or sugar syrup instead. Try not to beat the egg too much. I think it tastes creamier that way. If you don't like ginger, you can just take it out during the cooking process. For 2 to 3 servings. Recipe by Lesser Panda cookpad.japan Rich Stir-Fried Oyako Chicken and Egg Rice Bowl Rich Stir-Fried Oyako Chicken and Egg Rice Bowl I've been making oyako don this way forever. By stir-frying the ingredients, I think it comes out tasting a lot richer. Brown the chicken thigh meat, onion and Japanese leek on on surface. They'll be simmered later so there's no need to cook them through at that point. If you don't have any honey, use sugar or sugar syrup instead. Try not to beat the egg too much. I think it tastes creamier that way. If you don't like ginger, you can just take it out during the cooking process. For 2 to 3 servings. Recipe by Lesser Panda cookpad.japan Eggplant and Bacon Rice Bowl Eggplant and Bacon Rice Bowl I love eggplant so I wanted to make an easy rice bowl using eggplant. Please adjust the amount of eggplant and sake depending on how many servings you need. Make sure that the bacon is cooked until crispy. The bacon in the photo is just before the crispy stage, but it was still good. Please adjust the doneness to your taste. I think 1 cm square is the best size to cut the bacon the eggplant, but as you can see I just did it roughly. For 4 servings. Recipe by Sakusumi mama cookpad.japan Eggplant and Bacon Rice Bowl Eggplant and Bacon Rice Bowl I love eggplant so I wanted to make an easy rice bowl using eggplant. Please adjust the amount of eggplant and sake depending on how many servings you need. Make sure that the bacon is cooked until crispy. The bacon in the photo is just before the crispy stage, but it was still good. Please adjust the doneness to your taste. I think 1 cm square is the best size to cut the bacon the eggplant, but as you can see I just did it roughly. For 4 servings. Recipe by Sakusumi mama cookpad.japan My Special Chicken and Egg Rice Bowl My Special Chicken and Egg Rice Bowl My poor hubby had lost his appetite because the weather was so hot every day, so I made him his favorite donburi (rice bowl). In order to encourage his appetite, I went easy on the amount of rice and served him some tempura and cold udon noodles too to make his favorite combination lunch. Usually the chicken and onion are simmered from the start, but my mother taught me that simmered dishes are better if they are stir fried first, so I adapted that advice to making oyako don as well. Recipe by uko1029 cookpad.japan My Special Chicken and Egg Rice Bowl My Special Chicken and Egg Rice Bowl My poor hubby had lost his appetite because the weather was so hot every day, so I made him his favorite donburi (rice bowl). In order to encourage his appetite, I went easy on the amount of rice and served him some tempura and cold udon noodles too to make his favorite combination lunch. Usually the chicken and onion are simmered from the start, but my mother taught me that simmered dishes are better if they are stir fried first, so I adapted that advice to making oyako don as well. 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