Ingredients with Measurements:
- 1 cup of Japanese rice
- 1 cup of water
- 1/2 onion, sliced
- 1/2 cup of sliced shiitake mushrooms
- 1/2 cup of sliced chicken breast
- 1 tablespoon of vegetable oil
- 2 tablespoons of soy sauce
- 2 tablespoons of mirin
- 1 tablespoon of sake
- 1 tablespoon of sugar
- 1 tablespoon of gochujang (Korean chili paste)
- 2 eggs
- 1 green onion, sliced
Special equipment needed:
- Rice cooker
- Medium-sized skillet
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and place it in the rice cooker with 1 cup of water. Cook the rice according to the manufacturer's instructions.
2. In a medium-sized skillet, heat the vegetable oil over medium-high heat. Add the sliced onion and shiitake mushrooms and sauté for 2-3 minutes.
3. Add the sliced chicken breast to the skillet and cook until browned, about 5 minutes.
4. In a small bowl, mix together the soy sauce, mirin, sake, sugar, and gochujang. Pour the mixture into the skillet and stir to combine.
5. Crack the eggs into the skillet and stir gently to combine with the chicken and vegetables. Cover the skillet and cook for 2-3 minutes, or until the eggs are cooked to your liking.
6. To serve, spoon the chicken and egg mixture over the cooked rice. Garnish with sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
2 servings
Nutritional information:
Calories per serving: 480
Fat: 16g
Carbohydrates: 57g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Use button mushrooms instead of shiitake mushrooms
- Use beef or pork instead of chicken breast
- Use honey instead of sugar
- Use sriracha instead of gochujang
Variations:
- Add sliced bell peppers or carrots to the skillet for extra vegetables
- Use tofu instead of chicken for a vegetarian version
- Top with sesame seeds for added texture and flavor
Tips and tricks:
- Use day-old rice for best results
- Be careful not to overcook the eggs, as they can become tough and rubbery
- Adjust the amount of gochujang to your desired level of spiciness
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 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 presentation.
Garnishes:
Sliced green onions and sesame seeds
Pairings:
Serve with a side of miso soup and a small salad.
Suggested side dishes:
Miso soup and a small salad
Troubleshooting advice:
If the eggs are not cooking evenly, try covering the skillet with a lid to trap the heat and steam.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Oyakodon is a popular Japanese dish that translates to "parent and child rice bowl," as it traditionally contains both chicken and egg.
Flavor profiles:
Savory, sweet, and spicy
Serving suggestions:
Serve hot and enjoy as a comforting and filling meal.
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Region: Japanese