Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, oyagodhong or chicken steamed eeg. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami-rich dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Classic Oyakodon recipe - chicken and egg are simmered in a sweet and savory dashi sauce then served on top of bowl of steamed rice.
Oyagodhong or chicken steamed eeg is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Oyagodhong or chicken steamed eeg is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have oyagodhong or chicken steamed eeg using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Oyagodhong or chicken steamed eeg:
- Prepare 200 grams of slices chickens
- Prepare 1 onion slices
- Take 1 tbsp of oil
- Get 1 of each coriander and celery slices
- Prepare 1/2 cup of chicken stock
- Make ready 1/4 cup of mirin
- Take 2 tsp of Japanese seasoning or dashi. If not used sukiyaki sauce
- Take 1 tbsp of soy sauce
- Prepare 2 eegs
Oyakodon (親子丼) is a classic Japanese chicken and egg rice bowl, with tender pieces of chicken and sweet onions simmered in a sweet and savory dashi that's bound together with egg. It's a satisfying comfort food that's a staple of Japanese home cooking thanks to. In Japan, oyakodon is probably the most popular of all donburi, or rice bowl dishes. Oyakodon (Chicken and Egg): Which came first: the chicken or the egg?
Instructions to make Oyagodhong or chicken steamed eeg:
- In the heating pot add oil fry in chickens, keep frying till cooked
- Add onion and add chicken stock let's boil till onion get soft
- Add mirin, dashi and soy sauce let's simmer for 5 minutes then add beaten eegs into the sure face gentle .
- Add cerely and coriander cover with low heat till the soup get down little.
- If you like more sweet add more mirin served on rice
Well, regardless of what you believe, they sure taste good when you put them in a bowl together, and there's no need to fight over which came first since soon, they will be in your stomach. It's a Japanese rice bowl dish with chicken, eggs, and scallions, simmered in chicken and dashi broth, and served on top of a bowl of steamed white rice. Together, oyakodon simply means "parent and child rice bowl". It is an extremely popular Japanese dish which features chicken meat (parent) and egg (child) on top a bowl of steaming Japanese rice. Homepage > Recipes > Egg Recipes > Oyakodon Recipe (Chicken and Egg Bowl with Soft and Silky Texture Topped with Extra Egg Yolk).
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