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Japanese rice and egg bowls are considering to be fast food in Japan. It’s sticky rice in a bowl, topped with a layer of egg, chicken, parsley and onion. Oyako means parent and child, and don means bowl, and refers to chicken and the egg in a bowl. Fast to prepare and is often served with some soy sauce on the side.
Ingredient List for 4 servings:
300
gr
Sticky rice
4
Eggs
300
gr
Chicken
1
Onion
1
tablespoon
Parsley
1
tablespoon
Soy sauce
1
tablespoon
Mirin
150
ml
Dashi stock
20
gr
Bean sprouts
Instructions:
Rinse the rice in water and boil according to the instructions on the package.
Cut the chicken and onion in thin slices.
Mix the dashi stock with the soy sauce and mirin, add it all in a frying pan. Heat up the frying pan, add the chicken and onion. Continue cooking until the liquid is gone.
Cut the parsley in small pieces.
Whisk the eggs in bowls one by one.
In a serving bowl add rice for one person.
In a small frying pan pour on egg add the chicken mixture and some of the parsley. When the egg is ready slide gently the mixture on top of the rice. Continue like this with all the eggs and chicken.
Sprinkle bean sprouts on top.
Serve together with soy sauce on the side.
A selection of recipes from the same country.
This recipe is from
Japan
This beef teriyaki is a perfect combination of what the Japanese kitchen has to offer. Thin slices of tender beef in a sweet teriyaki sauce (mentsuyu sauce) together with the cold udon noodles is much better than takeaway. With just a few ingredients and not more than 30 minutes you will have a home cooked meal. To make the teriyaki sauce I recommend you buy it already prepared in a bottle.
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