donburi recipe

How to make delicious "Karaage don" Japanese Fried Chicken Rice Bowl

Delicious "Karaage Don" Fried Chicken Donburi

rice

(140 grams) White shredded cabbage

tbsp Chopped green onion

mayonnaise

Lemon

tbsp Red pickled ginger (optional)

Chili threads (optional for decoration)

300 grams (0.6lbs) Chicken thigh –

tbsp Soy sauce

tbsp Sake

tsp Black pepper

tbsp Garlic paste

tsp Ginger paste

tbsp Potato starch (or corn starch)

Cut the chicken thigh into bite size pieces.

In a zip lock bag or tupperware, add the 1 tbsp soy sauce, 1 tbsp sake, 1 tsp black pepper, 1 tbsp garlic paste and 1 tsp ginger paste together with the chicken pieces and marinate for 30 mins in the refrigerator.

Sprinkle about 5 tbsp potato starch onto a plate and take the marinated chicken out of the fridge.

Coat each piece of chicken with the potato starch. (Try to make sure there isn’t too much excess liquid on the chicken. The flavour is already absorbed so you don’t need marinade sitting on top, it can make the starch soggy.)

Heat the cooking oil to 160°C (320°F) and deep fry the chicken pieces for about 3 minutes on each side.

Turn up the heat to 190°C (375°F) and fry for 1 minute on each side.

Remove the chicken from the oil and lay out on a wire rack or absorbent kitchen towels to let any excess oil drip off.

Karaage

Place ½ cup (about 35g) of shredded cabbage on top of the rice in each bowl.

Divide the karaage pieces between the 4 bowls.

Drizzle with mayonnaise and add 1 tbsp of chopped green onion to each bowl.

Garnish with a lemon wedge (and red pickled ginger or chili threads for color).

Assembly

This quick &amp; easy Oyakodon features tender pieces of chicken simmered in a sweet and savory broth and wrapped in a soft egg scramble to be served over a warm bed of rice. This simple &amp; delicious donburi comes together in a single pan in just a few minutes, making it the ideal comfort meal for the weekdays.

Oyakodon (Japanese Chicken & Egg Rice Bowl)

g skinless boneless chicken thighs

onion

chicken stock (or dashi)

soy sauce (or more to taste)

mirin

tsp sugar

eggs (lightly beaten)

rice (to serve)

Combine chicken, soy sauce, mirin, and sugar in a medium bowl and set aside for 5-10 minutes while preparing the other ingredients.

Add chicken stock to a small pan over medium heat. When it comes to a boil, add onion and cook until aromatic, about 1 minute. Add the chicken mixture, cover, and cook for about 2 minutes before flipping to the other side.

When the chicken is almost cooked through, pour the egg mixture evenly into the pan and cook for a few seconds until the bottom is nearly set.

Lightly scramble the eggs and cook for a few seconds more until the eggs are still a bit runny. The residual heat will continue to cook the eggs. Serve over a bowl of hot rice, garnish and enjoy!

Quick and easy oyakodon or Japanese chicken and egg rice bowl features juicy tender pieces of chicken, and caramelized onions simmering in an umami-rich broth mixed with a soft egg scramble and served over a warm bed of steamed rice.

15-Minute Oyakodon (Japanese Chicken and Egg Rice Bowl)

chicken

sake

salt

white pepper

dashi Japanese soup stock

soy sauce

sugar

eggs

yellow onion (thinly sliced)

white rice

Green onion

Sesame seeds

Togarashi

Marinate the chicken. Combine the chicken, sake, salt and white pepper in a bowl and set aside to marinate for 10 minutes.

Make the broth mixture. In a small mixing bowl, add the dashi, soy sauce, mirin and sugar. Mix until the sugar has dissolved. Set aside.

Gently mix the eggs. Crack the eggs into a bowl and gently lift the egg yolks with a pair of chopsticks a few times. You want the egg whites to not be completely mixed into the egg yolks to resemble a marbled pattern.

Cook the onion and dashi stock. In a medium frying pan over medium heat, add the onions and dashi mixture and simmer until fragrant about 1-2 minutes.

Add chicken. Then add the chicken and cook for 5 minutes flipping halfway until the chicken is no longer pink.

Add eggs. Then pour in the eggs and gently scramble the eggs with a rubber spatula until just set and the tops are a little runny.

Serve. Serve over a bowl of white rice, garnish with green onion, sesame seeds, togarashi and enjoy!

Easy recipe to make only thing thats annoying is all the popup advertisings that block you reading the recipe

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