Oyakodon is a delicious Japanese dish, one of the varieties of donburi. This is rice in a small bowl covered with pieces of meat (fried pork, beef, chicken, often eel and other seafood), sprinkled with various dressings, sauces, broths. It is from him that one should begin acquaintance with Japanese cuisine.
Oyacodon dish
Chicken oyacodon is one of the most popular dishes in Japan, it is often served both in restaurants and in the bistro, it is a kind of fast food for local residents. It takes its rightful place in the list of the best Japanese recipes, because for the preparation of this simple and tasty dish you need the most affordable products. Moreover, oyacodon is universal, it is hearty enough for breakfast and not heavy for dinner.
Want to get to know the chicken ojacodon recipe? We have found for you a couple of the most common options for preparing a national dish.
Legends of oyacodon
There are legends about the creation of oyacodon, someone believes that the cook, around 1900, preparing a quick snack, threw pieces of chicken on rice, covered them with egg and sprinkled them with a fresh spring onion.
Others are convinced that the respected person during the feast of the serga went over and committed something unacceptable in those days: he poured his rice with soup and ate it. The guests, in order to smooth out his misconduct, decided to repeat after him and also ate their servings. The owner of the restaurant was surprised by this behavior of visitors, but out of curiosity she also decided to try to eat rice. She liked the dish so much that she added it to her menu. Visitors were shy to eat rice in this form in public, so the dish began to be served behind screens or delivered to your home. So oyacodon became a popular dish, and after that it acquired the status of fast food.
Chicken Oyacodon Recipe
We will begin our acquaintance with the preparation with the simplest option, for which you will need affordable products:
- 300 g chicken;
- 1/2 tbsp rice;
- 3 chicken eggs;
- 6 tbsp. l soy sauce;
- 2 tbsp. l Sahara;
- 20 g of green onions.
Use dill, parsley, fresh vegetables or sesame to decorate the dish.
Cooking
Since rice is cooked for a long time, it is necessary to start cooking with it. Before cooking, rinse the groats, which should be done until the water becomes clear. Then fill the rice with water and leave for an hour.
After this time, drain the water from the rice, transfer it to the pan and pour 350 ml of new cold. Send the saucepan to a fire, bring to a boil, reduce the flame to a minimum and, having covered with a lid, cook for 20 minutes.
While the rice is being cooked, you can start cooking omelettes. According to the recipe for oyacodon with chicken, you need a breast. Remove the skin from it, remove the bones. Also cut off body fat and veins. After chicken rinse thoroughly under running water, pat dry with paper towels. Cut the chicken into small pieces. Do not grind, the filet is deeply fried, there should be decent, juicy slices in the dish.
Peel the onion and cut into thin half rings. Pour 6 tbsp onto a calcined pan. l soy sauce. When it begins to boil, put onion in it and sprinkle with sugar. Simmer the onion, stirring, for 2-3 minutes.
Put the chicken in a pan and mix well with the sauce. Fry the slices for 2-3 minutes on each side.
While the filet stews in a pan, take care of the eggs. Knock a few of them into a deep bowl and with a whisk or mixer, beat, but not to the foam. You do not need to add salt to the eggs, soy sauce is quite salty, it is enough for the whole dish. But you can add your favorite spices and herbs, dried dill, suneli hops, a little pepper to taste.
Mix the chicken in the pan again and pour over the egg mixture, evenly covering the meat. Cover the pan and cook the omelet for 3-5 minutes until the eggs set.
Finely chop the green onion. Put rice in a bowl, cover it with an omelet and sprinkle with herbs. Here is such as in the photo oyakodon with chicken you should get.
Thigh oyacodon with soybean sprouts
The next recipe for oyacodon with chicken will need a little more food. This recipe is often served in establishments aimed at Japanese cuisine.
So, for cooking you will need:
- 300 g chicken thighs;
- 1 tbsp. rice;
- 5 eggs;
- 1 onion;
- a handful of soybean sprouts;
- green onions;
- 1 cup of broth;
- 4 tbsp. l semisweet white wine;
- 4 tbsp. l soy sauce;
- 1 tbsp. l Sahara.
Cooking
As in the previous recipe, start cooking with rice. Rinse thoroughly, soak for an hour, pour cold water. After 1 hour, also boil.
Remove the skins from the chicken thighs. Remove veins and body fat, cartilage and bone. Rinse the meat well under water to wash off all the chips. Then chop the chicken into medium-sized pieces.
Next, you need a stewpan for cooking. Pour the broth into it, dasha is best suited, send there soy sauce, a few tablespoons of wine or mirin, sugar. Mix the ingredients thoroughly and bring to a boil. Stir the sugar thoroughly in a liquid so that it does not sink to the bottom and does not burn.
Peel the onions and chop them into thin half rings. Put the onion in the stewpan, along with the chicken. Cook the ingredients for 5 minutes under the lid, stirring occasionally.
Eggs are beaten in a separate bowl and beat thoroughly until a light foam appears.
Further, the recipe for oyacodon with chicken requires the addition of soy. Wash the sprouts and put in a saucepan, pour the egg. Set a minimum heat, cover and stew the brew for 30 seconds. Turn off the heat under the saucepan and let the dish brew for another minute without removing the lid. Eggs should “clutch”, but will not turn into a dense omelet.
The dish is ready, it remains only to collect it. Arrange rice in bowls or tureens, lay chicken, soybean and onion on top. If desired, rice can be poured with broth. Sprinkle the dish with fresh chopped herbs and green onions.
Spices for oyacodon
Here are such simple and very tasty recipes with photos of oyacodon with chicken. You can diversify the dish by adding various spices to it. Coriander is perfect for oyacodon, it will give an incredible aroma, turmeric will add a pleasant golden color to the chicken and fill it with taste, fenugreek and zira will complement the taste.
Also, a pinch of nutmeg will not hurt the chicken in an omelet, and a small pinch of cinnamon will emphasize the overall picture. Do not forget about herbs: hops-suneli - universal seasoning, ground bay leaves and dried herbs in a small amount soak the chicken fillet juice. It is impossible not to mention the combination with dried garlic.
Spices can be added, both during frying of chicken, and to omelet. You can sprinkle greens with a ready-made dish.
Serving Issues
Most often, the dish is served in a small deep plate, tureen, bowl. First, rice is laid out in the container, filling the container a little more than half. Then the omelet is laid out. Someone leaves it whole, someone cuts into several triangles - everyone’s business. To make a round omelet look in a plate, the Japanese try to use small round pans, about the diameter of a bowl. You can also use a suitable form for it.
Additionally, the Japanese oyacodon omelet with chicken and rice is sprinkled with fresh herbs, decorated with slices of fresh tomato or cucumber slices. Soy sauce and hot tea are also served on the table.
The dish is convenient to eat with chopsticks and a fork.
With the help of chicken ojacodon recipes with photos, you can definitely cook this interesting dish step by step. Be sure to try to cook this Japanese delicacy, it is incredibly tasty and fragrant, very satisfying and is prepared from simple and affordable ingredients.