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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. Japanese comfort food, Oyakodon is chicken meat and beaten eggs, simmered in a sweet and savory stock, and eaten over cooked rice in a bowl.
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Ingredients requirements for Oyako Don with Asparagus and Egg:
- Require 50 grams - Asparagus
- Provide 4 of Egg
- Require 100 grams - Chicken thigh meat
- Take 100 grams of Onion
- Provide 50 ml - Kombu based mentsuyu (3x concentrate)
- Prepare 150 ml of Water
- Prepare 2 - bowls' worth Cooked white rice
Oyako-don (or Oyako-donburi) is quite popular but there are other popular donburi dishes such as 'katsu-don' (カツ丼, pork cutlet with egg on rice), 'ten-don' (天丼, tempura on rice), 'una-don' (鰻丼, cooked eel on rice), and 'tekka-don' (鉄火丼, tuna sashimi on rice). I am hoping that I will be able to. 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 Don with Asparagus and Egg start cooking:
- Cut the asparagus diagonally, the chicken into bite-sized pieces, and the onion into wedges.
- Boil the mentsuyu and water in a pot. Add the chicken and onions.
- When it's cooked, pour in the beaten eggs and add the asparagus.
- When it's half cooked, turn off the heat.
- Pour Step 4 over a bowl of rice. You're all done.
Oyako literally means parents and children in Japanese and is a reference to two of the dish's main ingredients: chicken and egg. Never mind the chicken or the egg. The most commonly found version here in the U. S., however, is the chicken and the egg over rice. Whoever invented this dish had a pretty decent grasp of the concept of irony — I wonder how the chicken would have felt if it had known that it would end up.
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