Oyako Don Chicken And Egg On Rice Recipes

Steps:

• Cut the chicken breast into thin slices.
• Soak dried shiitake mushrooms in lukewarm water until soft.
• Cut off hard stems and cut in halves.
• Cut onion into thin slices.
• Chop cilantro.
• In a large skillet with a lid, mix all the simmering sauce ingredients and bring to a boil.
• Add chicken, mushrooms and onion and cook over medium heat for 3 to 4 minutes, or until chicken is done and onion is tender.
• Beat eggs in a small bowl, then pour over the chicken and cover with a lid.
• Cook until the egg is set, about 1 minute on low heat.
• Sprinkle cilantro on top.
• To serve: put about 1 1/4 cup of rice in a large, deep bowl and gently lay 1/4 of the chicken and egg mixture on top.
• Pour simmering sauce over and serve immediately.

Steps:

• Make the sauce: In a small bowl, combine dashi, sake, mirin, soy sauce and sugar; stir to dissolve sugar. Set aside.
• Heat a small (6- or 7-inch) nonstick (or well-seasoned carbon steel) slope-sided skillet over medium-high heat. Brown the skin side of each piece of chicken until crisp, 3 to 4 minutes (meat will still be mostly raw). Transfer to a cutting board, skin-side down. Dice into 1 to 1 1/2-inch pieces.
• Cook chicken and egg in two batches: In a small bowl, beat two eggs until yolks and whites are broken, but still distinct. Return skillet to medium-high heat, wiping out any excess grease. Add half the sliced onions and half the sauce (about 1/3 cup), and simmer for 1 to 2 minutes, until onions just begin soften. Add half the cut-up chicken; simmer for another 1 to 3 minutes, stirring, until chicken is white on the outside.
• Pour about half of the beaten eggs around the pan; let cook undisturbed for 30 seconds. Add the rest of the beaten eggs, and half the mitsuba or scallion. Adjust heat to low, and cook 20 seconds longer. Cover pan with a lid or foil and remove from heat. After a minute, uncover pan; eggs should be wobbly, but not raw (if they need more cooking, return the covered pan briefly to the heat).
• Carefully slide egg, chicken and sauce onto a bowl of cooked rice, trying to keep the mixture from flipping over. Repeat Steps 3 to 5 with remaining ingredients. Serve with shichimi togarashi, if desired.

Steps:

• Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
• Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
• To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.

Steps:

• Cut the chicken into chunks and slice the onion.
• Heat the stock, then add soy sauce, mirin, and sugar, then let it boil.
• Add the onion and chicken to the stock. Leave it until the chicken is cooked. Do not boil it too much.
• Break the eggs into bowl but separate one egg york and gently whisk.
• Once the chicken is cooked, pour the egg (with egg white) over the chicken and onion leave it until the egg is cooked. Add the egg york and remove from the heat.
• Serve over the steamed rice and sprinkle the chives.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Stir soy sauce, mirin, sake, sugar, and salt together in a microwave-safe bowl. Add chicken and stir to coat well; cover. Marinate in the refrigerator for 30 minutes.
• Place bitter melon slices in a bowl of salted water. Let soak for 5 minutes. Drain.
• Stir bitter melon and onion into the chicken mixture.
• Cover bowl with plastic wrap and microwave on medium heat for 4 minutes. Uncover; pour in eggs. Cover bowl and cook until eggs are set, about 2 minutes. Remove from microwave; let stand for 2 minutes. Uncover and stir. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).
• Divide rice between 2 serving bowls. Top with chicken and egg mixture. Garnish with myoga.

Steps:

• Cut chicken into small chunks, slice onion.
• Put the stock, soy, mirin and sugar in a pan and simmer for a few minutes.
• Put the chicken chunks in the pan and simmer on low heat for a few minutes.
• Add the onion to the pan and simmer a few minutes more.
• Whisk the eggs in a bowl.
• Bring the soup back to the boil; pour the eggs over chicken and onion.
• Turn the heat to low and cover with a lid.
• Turn the heat off after 1 minute.
• Divide the hot cooked rice between 4 bowls, then place the chicken mixture over the 4 bowls of rice.