Oyakodon (Japanese omelet with rice and chicken)

Rice 975 Last Update: Jul 09, 2021 Created: Jul 08, 2021 0 0 0
Oyakodon (Japanese omelet with rice and chicken)
  • Serves: 1 People
  • Prepare Time: 30
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Oyakodon is a variation of the traditional Japanese dish, donburi, which is a round bowl of rice supplemented with a variety of ingredients, from a piece of pork or beef to eel. According to sources, the oyakodon was invented in Osaka around 1900, by throwing chicken pieces with spring onions on rice and flooding them with an egg. The name of the dish, by the way, literally means "mother and child" in Japanese. By the way, you can cook oyakodon not only with chicken, but also delicious with beef. And it's not just breakfast - it can be lunch or dinner.

Ingredients

Directions

  1. Peel and cut onions into thin half rings. Heat a skillet over medium heat and add six tablespoons of soy sauce.
  2. As soon as the soy sauce begins to boil, add the onion half rings to the pan and sprinkle with sugar on top. Cook, stirring occasionally, for two to three minutes.
  3. Material picture
  4. In the meantime, cut the chicken fillet into small pieces - you do not need to chop the meat very much, the finished slices should remain juicy and dense.
  5. Put the chicken into the skillet and stir in the sauce. When the meat turns white on one side, gently turn the slices over and simmer for a couple of minutes. Chicken fillet cooks surprisingly quickly: a maximum of three to four minutes.
  6. Material picture
  7. In a separate bowl, whisk the eggs quickly with a fork or whisk until the eggs are blended. There is no need to add salt - the soy sauce in which the meat is stewed is already salty enough.
  8. Material picture
  9. Pour the egg mixture into the pan, being careful to cover all the meat evenly. Cover the skillet with a lid and cook the omelet for three to four minutes, without stirring, until the eggs set properly.
  10. Chop green onions. Place warm steamed rice on a serving plate.
  11. Place the omelet on top of the rice - for convenience, it can be divided into triangular segments with a spatula. Sprinkle oyakodon with chopped green onions and serve hot.

Oyakodon (Japanese omelet with rice and chicken)



  • Serves: 1 People
  • Prepare Time: 30
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Oyakodon is a variation of the traditional Japanese dish, donburi, which is a round bowl of rice supplemented with a variety of ingredients, from a piece of pork or beef to eel. According to sources, the oyakodon was invented in Osaka around 1900, by throwing chicken pieces with spring onions on rice and flooding them with an egg. The name of the dish, by the way, literally means "mother and child" in Japanese. By the way, you can cook oyakodon not only with chicken, but also delicious with beef. And it's not just breakfast - it can be lunch or dinner.

Ingredients

Directions

  1. Peel and cut onions into thin half rings. Heat a skillet over medium heat and add six tablespoons of soy sauce.
  2. As soon as the soy sauce begins to boil, add the onion half rings to the pan and sprinkle with sugar on top. Cook, stirring occasionally, for two to three minutes.
  3. Material picture
  4. In the meantime, cut the chicken fillet into small pieces - you do not need to chop the meat very much, the finished slices should remain juicy and dense.
  5. Put the chicken into the skillet and stir in the sauce. When the meat turns white on one side, gently turn the slices over and simmer for a couple of minutes. Chicken fillet cooks surprisingly quickly: a maximum of three to four minutes.
  6. Material picture
  7. In a separate bowl, whisk the eggs quickly with a fork or whisk until the eggs are blended. There is no need to add salt - the soy sauce in which the meat is stewed is already salty enough.
  8. Material picture
  9. Pour the egg mixture into the pan, being careful to cover all the meat evenly. Cover the skillet with a lid and cook the omelet for three to four minutes, without stirring, until the eggs set properly.
  10. Chop green onions. Place warm steamed rice on a serving plate.
  11. Place the omelet on top of the rice - for convenience, it can be divided into triangular segments with a spatula. Sprinkle oyakodon with chopped green onions and serve hot.

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