Ingredients with Measurements:
- 2 cups cooked Japanese rice
- 1/2 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- 1 tbsp curry powder
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- 1 cup chicken broth
- 2 eggs
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Large skillet or wok
- Rice cooker or pot to cook rice
Step-by-step instructions:
1. In a large skillet or wok, heat vegetable oil over medium-high heat. Add chicken and cook until browned on all sides, about 5 minutes.
2. Add onion and garlic to the skillet and cook until onion is translucent, about 3 minutes.
3. Add curry powder, soy sauce, mirin, sugar, and chicken broth to the skillet. Stir well to combine.
4. Bring the mixture to a boil, then reduce heat to low and let simmer for 10-15 minutes, until the sauce has thickened.
5. In a separate bowl, beat eggs and season with salt and pepper.
6. Pour the beaten eggs over the chicken and sauce in the skillet. Cover and let cook for 2-3 minutes, until the eggs are set.
7. Serve the curry oyakodon over a bed of cooked Japanese rice. Garnish with chopped scallions.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking chicken and onion
Low heat for simmering sauce
Medium heat for cooking eggs
Serving size:
This recipe serves 2-3 people.
Nutritional information:
Calories per serving: 480
Fat: 14g
Carbohydrates: 60g
Protein: 28g
Sodium: 1000mg
Substitutions for ingredients:
- Chicken can be substituted with thinly sliced beef or pork.
- Chicken broth can be substituted with vegetable broth or water.
- Mirin can be substituted with sake or white wine.
Variations:
- Add vegetables such as carrots, bell peppers, or mushrooms to the skillet for added flavor and nutrition.
- Use different types of curry powder for different levels of spiciness.
- Add a splash of coconut milk for a creamier texture.
Tips and tricks:
- Make sure to cook the chicken until browned on all sides for maximum flavor.
- Use a non-stick skillet or wok to prevent the eggs from sticking.
- Adjust the amount of sugar and soy sauce to your liking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the curry oyakodon in a bowl with the rice on the bottom and the chicken and eggs on top. Garnish with chopped scallions.
Garnishes:
Chopped scallions
Pairings:
Serve with a side of miso soup and a green salad.
Suggested side dishes:
Miso soup and a green salad
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the eggs are overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Oyakodon is a popular Japanese dish that translates to "parent and child rice bowl" because it contains both chicken and eggs. Curry oyakodon is a variation that adds curry powder to the sauce for a spicy twist.
Flavor profiles:
Savory, slightly sweet, and spicy
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Japanese