Principiante
Korean
Kimchi Jjigae (Kimchi Stew)
Fuente: Tradicional
30 min3420 kcal
Sin lácteos🌶️🌶️
Oyakodon (Chicken & Egg Bowl)
Chicken and onion simmered in sweet dashi, bound with just-set egg and slid over rice — comfort in a single donburi bowl.
Fuente
Receta de Japanese home kitchens · 🏠 Cocina casera
Japanese donburi tradition / 日本の丼物 — Oyakodon — 'parent-and-child bowl' — traces to a Tokyo restaurant that reimagined a chicken-and-egg hot pot as a complete rice bowl in the late 1800s. It has since become a classic quick lunch across Japan.
Watch it being made · 3 videos
⏱ 25 min🍽 2 porciones🔥 550 kcal🇯🇵 Japón
Sin lácteosSin frutos secos
Pasos
In a small, shallow pan, bring the dashi, soy, mirin and sugar to a gentle simmer.
Add the onion and cook until soft and translucent, then lay in the chicken in a single layer.
Simmer just until the chicken is cooked through and the broth has taken on its flavor.
Pour two-thirds of the beaten egg over the surface in swirls and let it begin to set without stirring.
Drizzle in the rest of the egg, cover for a few seconds, and pull off the heat while the top is still glossy and soft.
Slide the whole soft omelet over a bowl of hot rice and scatter mitsuba on top.
💡 Consejos
- A small pan keeps the egg deep and just-set rather than thin and overcooked.
- Oyako means 'parent and child' — the chicken and egg together in one bowl.
- Slightly runny egg is the goal; residual heat keeps setting it on the rice.
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