Light & Fluffy Chicken and Egg Donburi (Oyakodon)

The chicken coated in light fluffy eggs is really delicious. Using a pressure cooker makes a quick and deep flavoured oyakodon in less time!

Recipe By: himawari (https://cookbuzz.com/kitchen/366)
Serves 8 Cook: 30 min

Ingredients

Chicken thighs 3-4 (300-400g)
Eggs 8
Onions (medium) 4
Mushrooms 6
Carrot (medium) 1
Soy sauce 6-8 tbsp
Mirin 6-8 tbsp
Sake 3-4 tbsp
Sugar 3-4 tbsp
Dashi granules 1-2 tsp
Water 480-640ml

Method

1
Here are the ingredients.
2
Put the sliced onions, mushrooms, carrots and water in a pressure cooker.
3
Put the lid on and cook for 3 minutes under pressure. Turn the heat off and allow to cool to open safely.
4
Remove any scum, then add the chopped chicken.
5
Put the lid on and cook for 3 minutes on medium heat.
6
Pour in the beaten eggs and put the lid on to cook for 2 minutes. Transfer onto cooked rice in a bowl. Sprinkle with finely chopped spring onions if you like before serving.
7
If you're serving for only one person, scoop out 1/8 of the soup at Step 5 and put in a small pan. Add one egg.
8
Put the lid on and cook for 2 minutes on low heat
9
Put onto cooked rice, it's ready.

Tips & Note

I added extra vegetables this time not just onions. If you don't like half cooked eggs, just keep cooking for a bit longer when the lid is on.

Light & Fluffy Chicken and Egg Donburi (Oyakodon)

The chicken coated in light fluffy eggs is really delicious. Using a pressure cooker makes a quick and deep flavoured oyakodon in less time!

Recipe By: himawari (https://cookbuzz.com/kitchen/366)

Serves 8

Cook: 30 min

Ingredients

Chicken thighs 3-4 (300-400g)
Eggs 8
Onions (medium) 4
Mushrooms 6
Carrot (medium) 1
Soy sauce 6-8 tbsp
Mirin 6-8 tbsp
Sake 3-4 tbsp
Sugar 3-4 tbsp
Dashi granules 1-2 tsp
Water 480-640ml

Light & Fluffy Chicken and Egg Donburi (Oyakodon)

Recipe ID :2068 Posted on 26 SEP 2016

Serves 8

Cook 30min
views 1,937
printed 0

saved 0

The chicken coated in light fluffy eggs is really delicious. Using a pressure cooker makes a quick and deep flavoured oyakodon in less time!

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Ingredients

Print Ingredients Email Ingredients
3-4 (300-400g)
8
4
6
1
6-8 tbsp
6-8 tbsp
3-4 tbsp
3-4 tbsp
1-2 tsp
480-640ml

Method

Cook
30min
1
Here are the ingredients.
2
Put the sliced onions, mushrooms, carrots and water in a pressure cooker.
3
Put the lid on and cook for 3 minutes under pressure. Turn the heat off and allow to cool to open safely.
4
Remove any scum, then add the chopped chicken.
5
Put the lid on and cook for 3 minutes on medium heat.
6
Pour in the beaten eggs and put the lid on to cook for 2 minutes. Transfer onto cooked rice in a bowl. Sprinkle with finely chopped spring onions if you like before serving.
7
If you're serving for only one person, scoop out 1/8 of the soup at Step 5 and put in a small pan. Add one egg.
8
Put the lid on and cook for 2 minutes on low heat
9
Put onto cooked rice, it's ready.

Tips & Note

I added extra vegetables this time not just onions. If you don't like half cooked eggs, just keep cooking for a bit longer when the lid is on.

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