How I Upgrade Japanese Chicken & Egg Rice Bowl l Ground Chicken OYAKODON
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- Опубліковано 8 чер 2024
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Happy Thanksgiving
@renegade7493 Happy Thanksgiving 😍
I love the idea of making the chicken and sauce first, then freezing it in individual portions. I almost always have rice and eggs for breakfast, but if I had this in the freezer, then it would only add a couple of extra minutes to cooking, and would give me an even tastier breakfast!
Exactly! You can even thaw in the pan. Hope you have great days with that delicious meal! 😁🙌
Accomplished chef + articulate food critic = match made in heaven ❤ I love your videos.
That looks great! Claire enjoyed it so much she forgot to ask for a beer 😄
I don't think I've ever seen Claire get so passionate about a dish! She really loves her oyakodon!.
It is nice to see a home cook being complimented. Aaron’s instructional recipes never fail me. I like Claire more this way with all her expressive Korean (even though I use the subtitles) and her intriguing facial expressions. I especially enjoyed the way Aaron expertly advertised the treat boxes. 👏
Aaron, you are a fantastic youtuber.
Making big batches of this and then freezing it has been a genuine lifesaver. Nights when I don't wanna cook are so easy knowing I can just throw a portion of this in a skillet with some egg and serve over rice or noodles!
I can attest it freezes well. This recipe is delicious and comforting as hell. Thank you for bringing this into my life 😊
I LOVE watching him cook...
Mostly because he explains so perfectly that one feels like they could cook like him
And I love his beautiful wife. She's adorable!
Great recipe! In my experience, using finely minced chicken thigh is really what will make this delicious. I've made oyakodon in the past with very lean pre-ground chicken, and while it works and is reasonably tasty, that lack of fat ABSOLUTELY impacts the final product. It becomes all the more important to make the simmering sauce tasty (and makes having hondashi EXTRA important, to me!) All of that said, I will definitely have to try it this way! It looks so good!
Sounds like a perfect plan! Please let us know how it goes! 😉👍
I was wondering about that and I appreciate this comment. If I make this, I will definitely use thighs. 😊
I have so much more confidence going into the Asian grocery stores that are around me, because of watching these videos! I know exactly what to buy when I am there, and I know what to do with these ingredients when I come home! Thank you so much for your helpful instructional 😊
3 of my favorite foods... chicken, eggs, and rice. Yum!😋
Btw, Did Claire share any of the snacks from today's sponsor? or did she eat eat them all.😆
Don't worry about it. She's not that greedy 🤣
Looks so delicious! And now I'm so conflicted: my "Simply Korean" cookbook finally came today - should I try this recipe first or one of the delicious recipes from the book? So many recipes to choose from.
BTW: The cookbook is even better than I imagined! The pictures are so beautiful and the recipes are so well worded that they will be easy to follow!
Don’t worry about it! Just follow your heart. Everything will turn out fantastic! 🤣 Thank you so much for the awesome feedback! 😁👍
I love how simple this recipe is but also so flavorful ❤
That is one glorious looking rice bowl
I am so envious of Clair! 😄 Great recipe, so simple & looks delicious. i can’t wait to try it. Thank you so much Aaron
This is an amazing dish. Everyone watching needs to try this. I cooked it the other night and received tons of praise. Thanks you! Can't wait to try more of your recipes. Quick question I wanted to purchase a new wok. Do you have any suggestions of woks I should consider?
Love how the knife cuts the onion so smoothly.
100% going to make this this weekend, this looks amazing! I love your recipes!
I was just thinking about cooking oyakodon on the weekend. Now im gonnna try this version and its locked in. Excited to try!
That sounds like a fantastic plan! If you have any questions or need tips while cooking, feel free to reach out. Happy cooking and have a wonderful weekend! 😍
@@AaronandClaire Ah! as expected it turned out so good!
how long would you store the rest/leftover meat+sauce in the fridge or in the freezer?
This looks so tasty and I love how easy it is! It’ll be great for making quick but satisfying lunches!
Once again Aaron you take one of my favorite dishes and show me how to take it to the next level. 👍👍👍
Sauce enhances the flavor and prepare to perfection, this is an excellent chicken and egg rice bowl recipe!
omg I HAVE to do this tomorrow!! I was salivating hahahaha
I can't wait to try making this dish on the weekend!
Hello, that looks fantastic! Definitely going onto my list of things to try!! Thank you so much to you both!!
Yay! Can’t wait for you to try it! Please tag us on Instagram if you could. We love seeing you guys’ dishes! 😁
Haven't tried to make it like this, but I discovered oyakodon a few years ago and it has quickly become my favorite rice dish ❤
You made my day better! Thanks
I added this to my favorite foods playlist! I love y’all and love the recipes! Blessings 💖✨
Love you more! Thanks for watching and hope you love this! 😊🙌
so simple and tasty, its very similar to gyudon, I also make gyudon once a month
Wait. A subscription box of Japanese snakes?!! i'm in!!!!
This looks and sounds delicious! Thank you for sharing.
You’re very welcome! Hope you enjoy it! 😍
anyone else wishing they were Claire?! nothing better than amazing food just made for you
Greetings from Liverpool, Aaron and Claire, will certainly be trying this recipe it looks delicious 👏👏👏
I made this today and it was delicious !!!! I replaced mirin by rice vinegar , mistuba by green oinions, and garlic powder instead of fresh cloves and it was still amazing ! Thank you !!!!!
I made this & loved it!! I saved the rest for later & my husband took it to work. He mistook it for another meal I made. That didn’t stop him. He ate the chicken mixture by itself with no rice or egg & thought it was sooo good anyway!! I’ll be making it again soon. 😊
We are trying this one for sure❤️🐨
One of the first dishes my husband made for me when we were dating in college. Mistuba is good addition. Now we’re going to give your version a try. Oishi! 😋
Thank you 🙇🏻♀️
I am going to have this in the morning over home fries or hash. This is the perfect breakfast meal.
im definitely gonna try this🤤🤤
Yum! Going to try this tonght!😊
Totally making this.
Going to make this!
I love the way this dish was made. I will add some onions to mine 😉
I just received your cookbook it's amazing ❤❤❤
Yay! Thank you so much! Hope you enjoy all the recipes in there! 😊💕
Cooking it right now in Canada! Thanks for your recipes!
Yay!!! Hope you enjoy it!!! 😉💕
It hooks so good! You guys are the best 🫶
I'm so glad you enjoyed it! 😍 Thanks!
@@AaronandClaire❤
I learned this one a while back but do appreciate the diced chicken thigh upgrade. I also like to make it with shrimp and a good homemade stock when I have it. Hong Kong style wonton broth is the ultimate version in my opinion.
Well, we bit the bullet and made this for dinner tonight.
It was great. Everyone loved it.. very filling .
Cheers from Australia 🐨🐨
Cant express my thanks ..for a long time I was trying for this recipe..lots of love from your Indian fan
OHHH I have the same bowl from sakuraco
thst thumbnail was mesmerizing lol, I had to check out the GRAND chicken and egg bowl
it's been a long while of me watching you guys videos but i still laughed when i heard the green onion inside joke 😂😂😂😂
Im kinda mesmerized by Claire every time she describes the food. And the look she gives when she tries it, the best!
I’m going to try making this again with chicken breast instead. Maybe I’ll add some extra oil to the pan when cooking & sprinkle a tiny bit of baking soda on the chicken before cooking in hopes it’ll make it more tender. This with chicken thigh is incredible!! We have a family pack of chicken breast to cook with this grocery run.
when he talks about chicken breast it always kills me 😁
I wanted to ask if you could show us how to make raw marinated crab :)
I'd still miss the sweetness of the shitaki mushrooms.
Aaron and Claire should start a snack box company full of snacks and foods from Korea, similar to how Tokyo Treat does the Japanese box 🙂
😂😂❤️
Nice
just ate a near sickening amount of this, this recipe is crazy good thank u
Vendetta topped rice. 😉
I will be making this! BTW, love your cookbook, I've made lot's of meals from it. One question I have is what is the brand of flat-bottomed wok/pan you use? I can't find one that is similar.
Thank you so much for enjoying our book and recipes! They are LocknLock hard & light but I can’t find the same ones on Amazon. 😭 I hope you can find something perfect for you! 🙌🙌
We love the "taste tester" being called 😂 CLAIRE
ummmm that looks amazing!!! that will be Sunday dinner!!! could you substitute ground pork?? I have a VERY picky eater!!!
Yay! You won’t regret it! 😎👍
It screams add cheese on top
God bless your awesomeness.
Thank you so much for watching! 😘
I call this: moms take their kids to lunch. :D
I'm living in Incheon, and been looking for mitsuba, what's is called in Korean? Sometimes these things are staring me in the face. Took me a year to realise that the vegetables in the plastic tubes were zucchini NOT cucumbers 🙂
It looks so good. Will be definitely trying it this weekend.
Btw, you may want to remove the plant in your living room. Claire's description was constantly in and out of focus becos of it. 😊
Hehe Thanks for letting us know! We’ll try that next time! 😊💕
is this any ground meat, or specifically chicken?
I like oyakodon, but don't have chicken thighs on hand, but a lot of already diced chicken breast. Would it be a good idea to use sesame oil when cooking it to get some fat in there?
The key ingredient of this recipe is the fat from the chicken so there will be a big difference in taste if you use chicken breast. And I don't think adding sesame oil is a good idea for oyakodon 😭 so please use neutral oil for this 😍
👍🏾
What is merin any substitute for it
Mirin is a Japanese seasoned cooking wine. In Japanese cooking, it’s not optional because it’s crucial for flavor. (But in Korean cooking, you can skip it or substitute with water. 😍)
Should I keep my rice plain or season it like sushi rice? Or just a bit of salt?
The chicken itself is seasoned well, so just plain steamed rice is needed! 😍
Thank you so much!
We call this "eating the whole family dinner". LMAO
I just Saw a video of Someone eating dumplings but It had like a sauce couting them, do you know what was It?
If they had it in Korean way, that must be probably this sauce: 1 tbsp soy sauce, 1 tbsp white vinegar, 1 tbsp gochugaru or other chili flakes to taste (optional). Hope you give this a try! 😁🙌
@@AaronandClaire Will do. Thank you. It was like a yellow or Orange sauce so maybe its
Comment for comment sake ✌️
This may be a culture question. I was surprised that Claire at this with chopsticks. I was expecting her to use a long handled spoon. Is the spoon only used for Korean food?
That’s right! If it was Korean food, she would’ve used that long handled spoon! 🤣
I tried to make this once and I failed the eggs where overcooked
Tell Claire she needs to wear her wedding ring when on camera.
Why?
Why what?@@julianvickers
@@mrdaniel911why does she need to wear her wedding ring?
🥢🧡💛 💫
Happy thanksgiving Bonnie 😍
@@AaronandClaire Thank you sweet friends.🤗
I was going along until I heard 4 tablespoons of soy sauce ... what?!
But then it's divided into four portions, so that's okay.
But then some of the other ingredients seem kind of light -- half an onion divided in fourths?
Eating an animal and its spawn shows total dominance. Just hope the chickens never do this to us.
Chicken with chicken?😂😂😂😂😂 how do I block this channel
I believe you mean budget friendly in South Korea, because "Bidenomics" has caused the price of chicken in the US to go through the roof.
Sacrificial Chicken Egg and Rice~
This dish looks absolutely delicious but I doubt I'll get over my aversion to eating undercooked eggs. 🫤 I could make it with fully cooked eggs I suppose but then I'll be missing out on the creamyness of the dish. Oh well. 🙁