Oyakodon

If you want to add more gluten free and dairy free recipes to your collection, Oyakodon might be a recipe you should try. This recipe serves 2. This beverage has 1437 calories, 48g of protein, and 26g of fat per serving. For $7.61 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. 237 people found this recipe to be tasty and satisfying. Head to the store and pick up sugar, onion, soy sauce, and a few other things to make it today. From preparation to the plate, this recipe takes around 20 minutes. It is brought to you by Just One Cookbook. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is outstanding. Similar recipes are Oyakodon, Vegetable Oyakodon – 野菜 たっぷり親子丼, and How to cook: Oyakodon (chicken and egg donburi).

Servings: 2

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Slice the chicken diagonally and cut into 1" (2.5 cm) pieces (Use Sogigiri cutting technique)In a large frying pan, add mirin and sake and bring to a boil over medium high heat.Add dashi, soy sauce and sugar, and bring to a boil again.Add the onion in a single layer and place the chicken on top. Cover and bring to a boil.Skim off the scum and fat, and cook over medium heat for about 10 minutes.Slowly and evenly drizzle the beaten egg over the chicken and onion. Cook covered until the egg is done. Shake the pan occasionally so the egg and chicken don't stick to the pan.Add the mitsuba (or green onion) right before removing from the heat. Pour the chicken and egg on top of steamed rice and pour desired amount of sauce.

 

Step by step:

1. Slice the chicken diagonally and cut into 1" (2.5 cm) pieces (Use Sogigiri cutting technique)In a large frying pan, add mirin and sake and bring to a boil over medium high heat.

2. Add dashi, soy sauce and sugar, and bring to a boil again.

3. Add the onion in a single layer and place the chicken on top. Cover and bring to a boil.Skim off the scum and fat, and cook over medium heat for about 10 minutes.Slowly and evenly drizzle the beaten egg over the chicken and onion. Cook covered until the egg is done. Shake the pan occasionally so the egg and chicken don't stick to the pan.

4. Add the mitsuba (or green onion) right before removing from the heat.

5. Pour the chicken and egg on top of steamed rice and pour desired amount of sauce.

Nutrition Information:

covered percent of daily need

 

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