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Oyakodon (親子丼), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all simmered together in a kind of soup that is made with soy sauce and stock, and then served on top of a large bowl of rice.
For oyakodon, Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. For gyūdon, Tsuji recommends water flavored with dark soy sauce and mirin. Donburi can be made from almost any ingredients, including leftovers.
Kamaboko is made by forming various pureed deboned white fish with either natural or man-made additives and flavorings into distinctive loaves, which are then steamed until fully cooked and firm.
Get the Kalimotxo Cola Punch recipe. PHOTO: LINDA PUGLIESE; FOOD STYLING: BEN WEINER. Thanksgiving Potato Skins.
Get the Cranberry Brie Bites recipe. Shop Now. Will Dickey. Million Dollar Dip. This cheesy dip tastes just as good cold as it does at room temperature so you can certainly make it in advance ...
View Recipe. Friday: One-Pot Creamy Chicken & Mushroom Pasta. Victor Protasio. Cremini mushrooms, whole-wheat penne and rotisserie chicken are the main components of this easy dish.
Oyakodon: Sweet and Savory Japan: A rice bowl dish of Japanese origin that consists of a soy sauce based broth and uses both the chicken and the egg for toppings, and tastes sweet and salty. Its name, "Oyakodon" means "parent and child" which is to refer to the use of chicken (parent) and egg (child) in the recipe. Oyster omelette: Savory China ...
Katsudon. Katsudon (Japanese: カツ丼) is a popular Japanese food, a bowl of rice topped with a deep-fried breaded pork cutlet, egg, vegetables, and condiments.. The dish takes its name from the Japanese words tonkatsu (for 'pork cutlet') and donburi (for 'rice bowl dish').