Ingredients with Measurements:
- 1 cup of Japanese rice
- 2 cups of water
- 1/2 pound of boneless, skinless chicken thighs
- 1/2 onion, sliced
- 3 eggs
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sake
- 1 tablespoon of sugar
- 1/4 cup of chicken broth
- 1 tablespoon of cornstarch
- Salt and pepper to taste
- Green onions, sliced (optional)
Special equipment needed:
- Rice cooker or pot with lid
- Large skillet or wok
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse the rice in cold water and drain. Add the rice and water to a rice cooker or pot and cook according to the instructions.
2. Cut the chicken into bite-sized pieces and season with salt and pepper.
3. In a mixing bowl, whisk together the soy sauce, mirin, sake, sugar, chicken broth, and cornstarch.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and onion and cook until the chicken is browned and the onion is softened.
5. Pour the teriyaki sauce over the chicken and onion and stir until the sauce thickens.
6. Crack the eggs into the skillet and stir gently until the eggs are cooked.
7. Serve the teriyaki oyakodon over the rice and garnish with sliced green onions, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 10g
Carbohydrates: 50g
Protein: 25g
Sodium: 600mg
Substitutions for ingredients:
- Chicken can be substituted with beef or pork
- Mirin can be substituted with sweet white wine or rice vinegar
- Sake can be substituted with dry sherry or white wine
- Cornstarch can be substituted with potato starch or arrowroot powder
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture
- Use tofu instead of chicken for a vegetarian version
- Add a dash of sesame oil for a nutty flavor
Tips and tricks:
- Use a non-stick skillet or wok to prevent sticking
- Don't overcook the eggs, they should be soft and runny
- Adjust the amount of sugar according to your taste preference
Storage instructions:
Store any leftover teriyaki oyakodon in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the teriyaki oyakodon in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the teriyaki oyakodon in a bowl with the rice on the bottom and the chicken and eggs on top.
Garnishes:
Garnish with sliced green onions for a pop of color and flavor.
Pairings:
Serve with a side of miso soup and a green salad for a complete meal.
Suggested side dishes:
- Edamame
- Seaweed salad
- Pickled vegetables
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out
- If the chicken is not cooked through, cook for a few more minutes until no longer pink
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination
Food history:
Oyakodon is a popular Japanese dish that translates to "parent and child rice bowl" because it contains both chicken and eggs. Teriyaki sauce is a sweet and savory sauce made with soy sauce, sugar, and other seasonings.
Flavor profiles:
Teriyaki oyakodon is sweet, savory, and slightly tangy from the teriyaki sauce. The chicken and eggs add a rich and hearty flavor to the dish.
Serving suggestions:
Serve the teriyaki oyakodon hot and fresh for the best flavor and texture.
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Region: Japanese