Ingredients with Measurements:
- 1 cup of cooked rice
- 1/2 cup of kimchi, chopped
- 1/2 onion, sliced
- 1/2 cup of chicken breast, sliced
- 2 eggs
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1/2 teaspoon of sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of water
- 1 green onion, chopped
Special equipment needed:
- Non-stick frying pan
- Wooden spoon
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, mirin, sugar, salt, and black pepper. Set aside.
2. Heat vegetable oil in a non-stick frying pan over medium heat.
3. Add sliced chicken breast and cook until browned.
4. Add sliced onion and chopped kimchi to the pan and cook for 2-3 minutes until the onion is translucent.
5. Pour the sauce mixture and water into the pan and stir well.
6. Cover the pan and simmer for 5 minutes until the chicken is cooked through.
7. Beat two eggs in a small bowl.
8. Pour the beaten eggs over the chicken and kimchi mixture.
9. Cover the pan again and cook for 2-3 minutes until the eggs are set.
10. Serve the Kimchi Oyakodon over a bed of cooked rice.
11. Garnish with chopped green onion.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 2 servings
Nutritional information:
- Calories: 400
- Fat: 14g
- Carbohydrates: 43g
- Protein: 24g
Substitutions for ingredients:
- Pork or beef can be used instead of chicken.
- Brown sugar can be used instead of white sugar.
- Sake can be used instead of mirin.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor.
- Use tofu instead of chicken for a vegetarian option.
- Add a dash of sesame oil for a nutty flavor.
Tips and tricks:
- Use day-old rice for best results.
- Don't overcook the eggs, they should be slightly runny.
- Adjust the amount of kimchi to your liking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a traditional Japanese donburi bowl for an authentic look.
Garnishes:
- Chopped green onion or cilantro.
Pairings:
- Serve with a side of miso soup or a simple salad.
Suggested side dishes:
- Edamame
- Gyoza
- Tempura
Troubleshooting advice:
- If the mixture is too dry, add a little more water.
- If the eggs are overcooked, reduce the cooking time.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store any leftovers promptly in the refrigerator.
Food history:
- Oyakodon is a popular Japanese dish that translates to "parent and child bowl" because it contains both chicken and eggs.
Flavor profiles:
- Savory, slightly sweet, and spicy.
Serving suggestions:
- Serve hot and enjoy as a main dish for lunch or dinner.
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Region: Korean