Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, kimchi and egg rice bowl (and oyako-don with tinned yakitori chicken). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken) is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken) is something that I’ve loved my whole life. They are fine and they look wonderful.
Recipe courtesy of Food Network Kitchen. 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.
To get started with this recipe, we must prepare a few ingredients. You can cook kimchi and egg rice bowl (and oyako-don with tinned yakitori chicken) using 8 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken):
- Make ready 1 Egg
- Get 30 to 50 grams Kimchi
- Get 1/4 Onion
- Prepare 20 ml ●Mentsuyu (3x concentrate)
- Make ready 40 ml ●Water
- Prepare 1 tbsp ●Sugar
- Prepare To make kimchi and oyako-don
- Make ready 1/2 to 1 tin Tinned yakitori chicken (with sauce)
A big bowl of rice topped with chicken, onion and egg cooked in sweet soy flavor sauce. Oyako-nabe has the right sized surface area to just fit the topping onto the rice in a donburi. It also has a wooden handle vertically attached to the pan for easy handling when transferring the topping onto. 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.
Steps to make Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken):
- This is 50 g of slightly aged and sour kimchi
- By frying kimchi you can soften the sourness (optional).
- To make the kimchi and egg-don, add the onion and ● ingredients. Bring to a boil. If your kimchi is very spicy and sour, add more sugar.
- Add as much kimchi as you like and swirl in the beaten eggs. Continue to cook until the egg is set to your liking and it's done.
- It's tasty but it doesn't look attractive. That is a problem with this recipe.
- To make a kimchi and oyako-don, I used the tinned yakitori as seen in this photo. It contains 85 g so you can make 2 servings.
- Place the onion, ● ingredients and tinned yakitori chicken (without the sauce) in a frying pan. The yakitori sauce is very sweet, so adjust the amount of sugar.
- Bring to a boil and add as much kimchi as you like.
- Pour the beaten eggs over and cook until the egg is set.
- Using leftover kimchi, make this "Instant Cucumber Kimchi". - - https://cookpad.com/us/recipes/150465-oi-sobagi-with-cucumbers-kimchi
It's a satisfying comfort food that's a staple of Japanese home cooking thanks to its simple preparation. Oyakodon, a soupy rice bowl with bite-size chicken and softly cooked egg, is often overshadowed by its more glamorous cousins — katsudon, crowned with a golden breaded pork cutlet, and kaisendon, jeweled with sashimi But to describe oyakodon's layered textures and sweet-salty sauce of onions. Oyako is a traditional Japanese donburi, or rice bowl. Chicken and eggs are simmered in a flavorful broth and then spooned over steamed Japanese rice. Oyako literally means parents and children in Japanese and is a reference to two of the dish's main ingredients: chicken and egg.
So that’s going to wrap it up for this special food kimchi and egg rice bowl (and oyako-don with tinned yakitori chicken) recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
