Recipe: Yummy (Oyakodon) Japanese Chicken and Egg Rice Bowl

(Oyakodon) Japanese Chicken and Egg Rice Bowl.

(Oyakodon) Japanese Chicken and Egg Rice Bowl

You can have (Oyakodon) Japanese Chicken and Egg Rice Bowl using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of (Oyakodon) Japanese Chicken and Egg Rice Bowl

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

(Oyakodon) Japanese Chicken and Egg Rice Bowl instructions

  1. Cut scallion into green and white portions. Chop scallion white in 1-inch, finely chopped scallion green. Slice onions..
  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!.
Recipe: Yummy (Oyakodon) Japanese Chicken and Egg Rice Bowl

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