Ingredients with Measurements:
- 2 cups cooked Japanese rice
- 1/2 onion, sliced
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup sliced chicken breast
- 1/4 cup dashi stock
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 eggs
- 1/4 cup shredded cheddar cheese
- 1 green onion, sliced
Special equipment needed:
- Non-stick pan
- Rice cooker or pot to cook rice
Step-by-step instructions:
1. In a non-stick pan, sauté the sliced onion until translucent.
2. Add the sliced shiitake mushrooms and chicken breast, and cook until the chicken is no longer pink.
3. Add the dashi stock, soy sauce, and mirin, and bring to a boil.
4. Beat the eggs in a separate bowl and pour over the chicken and mushroom mixture.
5. Cover the pan and let the eggs cook for about 1-2 minutes.
6. Sprinkle the shredded cheddar cheese over the top of the eggs and cover the pan again until the cheese is melted.
7. Serve the cheese oyakodon over a bed of cooked Japanese rice.
8. Garnish with sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
2 servings
Nutritional information:
Calories per serving: 450
Fat: 12g
Carbohydrates: 60g
Protein: 25g
Substitutions for ingredients:
- Dashi stock can be substituted with chicken or vegetable broth.
- Shredded cheddar cheese can be substituted with any type of shredded cheese.
Variations:
- Add sliced bell peppers or carrots for additional vegetables.
- Use beef or pork instead of chicken.
- Substitute the rice with quinoa or cauliflower rice for a low-carb option.
Tips and tricks:
- Make sure to use a non-stick pan to prevent the eggs from sticking.
- Beat the eggs well before pouring over the chicken and mushroom mixture for a fluffy texture.
- Use a rice cooker or pot to cook the rice while preparing the oyakodon.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the oyakodon in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the cheese oyakodon in a traditional Japanese donburi bowl for an authentic presentation.
Garnishes:
Sliced green onions or sesame seeds.
Pairings:
Green tea or Japanese beer.
Suggested side dishes:
Miso soup or a side salad.
Troubleshooting advice:
If the eggs are not cooking evenly, try stirring the mixture gently to distribute the eggs.
Food safety advice:
Make sure to cook the chicken thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Oyakodon is a popular Japanese dish that translates to "parent and child rice bowl" because it contains both chicken and eggs.
Flavor profiles:
Savory, umami, cheesy.
Serving suggestions:
Serve the cheese oyakodon hot with a side of miso soup and green tea.
Related Categories
Cooking Method: N/A
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Region: Japanese
Taste: Savory, Creamy, Cheesy, Umami, Comforting