Teppanyaki food - oyakodon (chicken and egg bowl)

Oyakodon is a classic Japanese soul food, which literally means the job of parents and children. Chickens are parents and eggs are children.

This Japanese cuisine is cooked in one pot, with chicken, onion and eggs in the pot, cooked in the delicious sauce Ashi. Then pour the food into a bowl of fluffy rice.

Oyakodon is a simple, delicious and completely relaxing meal that you can prepare in 30 minutes.

This is a typical dish in many Japanese restaurants. You can also make one at home. Just like its name, everything about this meal brings warmth and comfort.

Here are some reasons why you need to cook at home:

It's a bowl by bowl meal, and if you're looking for a simple meal to prepare for fatigue, then oyakodon is your ideal meal. This pot by pot means you use less cutlery, which means it's easy to clean up after meals.

Prepare meals quickly and easily – you can easily clean these dishes with less energy in the shortest time. If you have teenagers in your family, this is the easiest meal they can learn how to prepare. Besides, you don't have to worry about the mess left after cooking, because they only use two things - a pot and a bowl. In addition, it can be a survival meal for your children and prove useful when they go to college.

It's a healthy meal - you don't have to prepare the oil. In addition, you always use fresh ingredients, which makes Japanese food healthier. All you need to do is put chicken and onion in soy sauce and high soup sauce in summer.

You have all the ingredients you need at home - as mentioned earlier, oyakodon's recipe is simple and requires three ingredients - onions, eggs and chicken, which almost every family can buy. This means you don't have to struggle to find the ingredients.

For soups, you can make them in large quantities and store them in the refrigerator for up to seven days. This sauce won't take much time. This means that a large part of the sauce will be made into soy sauce, you can enjoy a variety of rice.

You can eat at a comfortable home, which is a satisfying meal - have you ever thought of eating tender chicken and soft eggs on fluffy rice? If so, then oyakodon is a great meal that you can enjoy at home. Rice will absorb the soup sauce and make every mouthful sweet, salty and salty. It will be a delicious, full meal and you will enjoy it effortlessly.

So, what do you do with oyakodon?

This is a simple recipe that you can prepare in 30 minutes.

Ingredients:

Skinned and boned chicken thighs – 2
Onion -
Eggs – 2 (large)

Seasonings

You can prepare enough, but you don't have to use all the seasonings at once.
Dashi - 2 / 3 cup
Mirin – 1 / 2 tablespoon
Sake – 1 / 2 tablespoon
Soy sauce – 1 / 2 tablespoon
Sugar – 1 / 2 tablespoon

You will match this dish with

3 cups rice (Japanese)
Mitsubishi (Japanese cilantro) - small string. You can also use onions or shallots
Shichimi Togarashi (seven Japanese spices)

Direction

1. First, you need to gather all the ingredients together. Then, mix your sake, mirin, stock and soy sauce in a bowl.

2. Next, add some sugar and mix well until the sugar dissolves.

3. Slice the onion and then chop it up. When finished, put one egg into a bowl and save the other for the next batch.

4. Now, slice the thighs of the chicken and cut them into 1.5-inch or 4cm pieces. You can use the sogigiri cut method, which cuts the chicken into equal thicknesses and gives you extra surface area to speed up cooking.

5. If you use a small pot, you can prepare one at a time. If this is the case, split the ingredients in half in the first batch and pour into the pot. You will need enough sauce to cover the chicken and onions.

6. Now, put half the chicken on the onion and make sure the chicken and onion are evenly distributed. Turn on heating, set it to medium, and then boil the ingredients.

7. After boiling, reduce the heat to medium low heat, then remove scum or foam to prevent the formation of dross. Now, cover the pan and let it cook for about 5 minutes until the chicken turns pink.

8. Next, slowly and evenly pour the beaten eggs over the onions and chicken. Cover the pan and cook over medium low heat until the eggs are cooked. Usually, the meal is served in Japan when the eggs are almost set but runny.

9. Remove food from fire and add onion or clover immediately. Now, pour the food over the rice and pour in the remaining sauce.