Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, kimchi and egg rice bowl (and oyako-don with tinned yakitori chicken). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken) is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken) is something which I have loved my whole life. They’re nice and they look wonderful.

Chef Dai demonstrates how to make "Oyakodon" - a simple yet delicious Japanese rice bowl recipe with tender, juicy nuggets of chicken and fluffy, creamy egg. Recipe courtesy of Food Network Kitchen. A big bowl of rice topped with chicken, onion and egg cooked in sweet soy flavor sauce.

To begin with this recipe, we must first prepare a few components. You can cook kimchi and egg rice bowl (and oyako-don with tinned yakitori chicken) using 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken):

1. Make ready 1 Egg
2. Prepare 30 to 50 grams Kimchi
3. Make ready 1/4 Onion
4. Take 20 ml ●Mentsuyu (3x concentrate)
5. Take 40 ml ●Water
6. Take 1 tbsp ●Sugar
7. Prepare To make kimchi and oyako-don
8. Make ready 1/2 to 1 tin Tinned yakitori chicken (with sauce)

Break the eggs into bowl but separate one egg york and gently whisk. Once the chicken is cooked, pour the egg (with egg white) over the chicken and onion leave it until the egg is cooked. Super popular both at restaurants and at home, oyakodon (Japanese chicken and egg rice bowl) is sort of like the pizza of Japan—if pizza were the Adding the onions before the chicken and using a high proportion of broth allows you to simmer it down for better flavor. Oyako translates to "parent and child", and refers to the chicken and egg in the dish, while don is short for donburi - the rice and the bowl that the ingredients are served in.

Steps to make Kimchi and Egg Rice Bowl (and Oyako-don with Tinned Yakitori Chicken):

1. This is 50 g of slightly aged and sour kimchi
2. By frying kimchi you can soften the sourness (optional).
3. To make the kimchi and egg-don, add the onion and ● ingredients. Bring to a boil. If your kimchi is very spicy and sour, add more sugar.
4. Add as much kimchi as you like and swirl in the beaten eggs. Continue to cook until the egg is set to your liking and it's done.
5. It's tasty but it doesn't look attractive. That is a problem with this recipe.
6. To make a kimchi and oyako-don, I used the tinned yakitori as seen in this photo. It contains 85 g so you can make 2 servings.
7. Place the onion, ● ingredients and tinned yakitori chicken (without the sauce) in a frying pan. The yakitori sauce is very sweet, so adjust the amount of sugar.
8. Bring to a boil and add as much kimchi as you like.
9. Pour the beaten eggs over and cook until the egg is set.
10. Using leftover kimchi, make this "Instant Cucumber Kimchi". - - https://cookpad.com/us/recipes/150465-oi-sobagi-with-cucumbers-kimchi

This dish is so common in Japan that they have special oyakodon pans, large enough for one serving. Never mind the chicken or the egg. The most commonly found version here in the U. S., however, is the chicken and the egg over rice. Whoever invented this dish had a pretty decent grasp of the concept of irony — I wonder how the chicken would have felt if it had known that it would end up.

So that’s going to wrap it up with this special food kimchi and egg rice bowl (and oyako-don with tinned yakitori chicken) recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!