Good morning here we will give you a recipe (oyakodon) japanese chicken and egg rice bowl which is interesting The way making it is very easy. You just need to be careful to get results from (oyakodon) japanese chicken and egg rice bowl which has aroma and taste that can evoke our tastes.

So that the result of (oyakodon) japanese chicken and egg rice bowl, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare (oyakodon) japanese chicken and egg rice bowl delicious as long as you know the tricks and how to make this dish you can be treat very special.

Ingredients and seasonings used for prepare

1. Prepare 2 Eggs
2. Prepare 2 Chicken thighs, boneless
3. Use 1/2 Cups White beech mushrooms, optional
4. Prepare 1/2 Onions
5. Prepare 1 Scallion
6. Prepare 1/2 tsp Salt
7. Prepare 2 tbsp Mirin, Japanese cooking seasoning
8. Prepare 2 tbsp Soy Sauce
9. Take 8 tbsp Dashi Stock, Japanese broth
10. Prepare 1 bowl Cooked Rice
11. Prepare 1/2 tsp Shichimi Togarashi, Japanese seven spice mix

Spoon some of the cooking liquid over the top so the rice absorbs the flavour. Add chicken stock to a small pan over medium heat. Oyakodon (親子丼) is a classic Japanese chicken and egg rice bowl, with tender pieces of chicken and sweet onions simmered in a sweet and savory dashi that's bound together with egg. It's a satisfying comfort food that's a staple of Japanese home cooking thanks to its simple preparation.

How to make:process (Oyakodon) Japanese Chicken and Egg Rice Bowl:

1. Cut scallion into green and white portions. Chop scallion white in 1-inch, finely chopped scallion green. Slice onions, put them into a bowl of water.
2. Crack eggs in a bowl, beat eggs well and set aside. Chop chicken thighs in 1-inch and hand mix with 1/2 tsp salt.
3. Heat up a pan on medium heat and pan fry chopped chicken thighs until slight golden. Remove from the pan and set aside.
4. In the pan, add onions, scallion white, and mushrooms, fry until dry and fragrant. Mix well Mirin, soy sauce and dashi stock, pour in and stir slightly.
5. Add chicken and simmer with lid for 3 minutes over low heat.
6. Add half amount of beaten eggs liquid, wait for 2 minutes until eggs are firm. Add the rest eggs liquid for just 30 seconds and remove from heat immediately.
7. Sprinkle chopped scallion green and Japanese seven spice mix. Enjoy it over rice!
8. Done and ready to serve!

Recipe Video Pin It What is Oyakodon In a mixing bowl, combine soy sauce, mirin, sake, sugar and dashi stock and whisk until sugar has dissolved. Crack eggs into another mixing bowl and just break down white and yolk, but not whisking or over mixing. Slowly pour the beaten egg over the mixture and cook covered until the eggs are done. Gently shake the pan if the egg starts to stick to the side of the pan. Pour the mixture over each rice bowl and top with mitsuba.

me, the simple preparation of (Oyakodon) Japanese Chicken and Egg Rice Bowl above can help you prepare food that are delicious for family/friends Hope it’s useful and good luck!