DASHI PACKET RECIPES

OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL) - ALLRECIPES

Oyakodon (Japanese Chicken and Egg Rice Bowl) - Allrecipes image

This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served over rice. It's really easy, filling and delicious.

Provided by User

Categories Breakfast Chicken

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 cups uncooked jasmine rice
4 cups water
4 skinless, boneless chicken thighs, cut into small pieces
1 onion, cut in half and sliced
2 cups dashi stock, made with dashi powder
¼ cup soy sauce
3 tablespoons mirin (Japanese rice wine)
3 tablespoons brown sugar
4 eggs

Steps:

Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.

Nutrition Facts : Calories 688.4 calories, CarbohydrateContent 97.9 g, CholesterolContent 208.3 mg, FatContent 14.6 g, FiberContent 2.2 g, ProteinContent 35.3 g, SaturatedFatContent 4.2 g, SodiumContent 1225.6 mg, SugarContent 16.9 g

SHOYU RAMEN RECIPE - HOW TO MAKE HOMEMADE SHOYU RAME…

Shoyu Ramen Recipe - How to Make Homemade Shoyu Rame… image

Making ramen from scratch is pretty darn elaborate. For a weekend project, try our homemade shoyu ramen recipe that walks you through four important components: dashi and tare for the soup base, and nitamago and chashu as showstopping toppings.

Provided by June Xie

Categories dairy-free low sugar date night weeknight meals dinner lunch main dish meat soup

Total Time 6 hours 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 29

Ingredients

8 c. low-sodium chicken broth
16 dried shiitake mushrooms
30 g kombu (kelp), about a 10" square piece
20 g dried bonito flakes (about 2 c. loosely packed)
1 1/4 c. low-sodium soy sauce
1 1/4 c. mirin
1/2 c. sake
1 1/2 c. water
1/4 c. granulated sugar
2 tbsp. packed brown sugar
1 2" piece fresh ginger, sliced
3 cloves garlic, peeled and smashed
3 green onions, halved
1 lb. pork belly, skin on, cut into 2"-wide strips
4 cold large eggs
2 1/2 c. reserved chashu-tare liquid
8 cloves garlic, sliced
1/2 c. canola oil
1 tbsp. ground chili or 1 1/2 tbsp. crushed red pepper flakes
2 tsp. sesame seeds
4 oz. fresh ramen noodles
1 1/2 c. chicken dashi
2 reserved shiitake mushrooms, sliced
3 tbsp. or more tare, to taste
2 slices chashu
1 nitamago, halved
1 green onion, white and light green parts only, very thinly sliced
2 tsp. la-yu
Nori (optional)

Steps:

Make dashi (stock)
Make tare and chashu (marinade and pork)
Make nitamago (marinated eggs)
Make garlic la-yu (chili oil)
To serve

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OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL) - ALLRECIPES

The texture really is quite different, both with the runnier egg and with the Japanese rice. Also, dashi is a light, delicious broth made from kombu (kelp) and katsuobushi (flakes of dried bonito). It's very easy to make. You can get the ingredients, or dashi …
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