Wine and food pairing with recipes of Oyakodon (Japan)
Find the best food and wine pairings with a recipe of Oyakodon (Japan). The ingredients in this recipe are usually egg, onion, sugar, leek, chicken breast, round rice, soy sauce, dashi.
The best appellations to pair with a recipe of Oyakodon (Japan)
- 1. AgreloMendoza, Argentina
- 2. AlentejanoPortugal
- 3. AlentejoAlentejano, Portugal
- 4. Barossa ValleyAustralie du Sud, Australia
- 5. Brunello di MontalcinoToscane, Italy
- 6. CaliforniaUnited States
- 7. Châteauneuf-du-PapeRhone Valley, France
- 8. Colchagua ValleyCentral Valley, Chile
- 9. Jerez-Xérès-SherryAndalousie, Spain
- 10. JumillaMurcie, Spain
- 11. MadeiraTerras Madeirenses, Portugal
- 12. McLaren ValeAustralie du Sud, Australia
- 13. Montilla-MorilesAndalousie, Spain
- 14. North CoastCalifornia, United States
- 15. PerdrielMendoza, Argentina
- 16. PomerolBordeaux, France
- 17. RheinhessenGermany
- 18. StellenboschWestern Cape, South Africa
- 19. Südtirol - Alto AdigeTrentin-Haut-Adige, Italy
- 20. ToscaneItaly
- 21. TunuyánMendoza, Argentina
- 22. Uco ValleyMendoza, Argentina
- 23. WachauWeinland, Austria
- 24. Western CapeSouth Africa
The wines that pair with a recipe of Oyakodon (Japan)
About Poultry
Poultry are birds that are fed and raised in backyards or in industrial breeding for their meat and eggs. They include gallinaceous birds (chicken, turkey, rooster, guinea fowl, quail) and palmipeds (duck, goose). Poultry are low-fat meats. We distinguish the following parts in the cutting of poultry: the "whites", which sometimes tend to dry out during roasting, the legs and wings.
Similar Recipes and Wine Pairings
- Baked chicken legs
- Beef stroganoff
- Beef stew
- Beef tongue with pickle sauce
- Blue cord
- Bresse chicken with yellow wine and morels
- Cannelloni of meat
- Cantonese rice
- Catalan zarzuela
- Cauliflower croque-monsieur
- Cauliflower and potato gratin
- Chicken massala
- Chicken noodles
- Chicken nuggets
- Croque madame
- Eggplant parmigiana
- Fresh pasta
- Genuine chicken tagine olive and lemon confit tagine with argan oil
- Goat cheese and spinach lasagne
- Gravelax salmon
- Greek moussaka
- Kefta
- Lasagna bolognese
- Mediterranean cake with parmesan and coppa gratin
- Moroccan veal tagine from hanane
- Osso bucco of veal
- Pancake batter
- Pasta carbonara
- Potato and bacon omelette
- Rigatoni with courgettes and tomatoes
- Royal couscous (lamb, chicken, merguez)
- Savoyard fondue
- Spanish paella
- Stuffed artichoke
- Tripe in the style of caen
- Veal head with vinaigrette
- White beans or mogettes
- Wild boar bourguignon
- Zucchini soup
- Jambalaya (louisiana)
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