(Oyakodon) Japanese Chicken and Egg Rice Bowl
(Oyakodon) Japanese Chicken and Egg Rice Bowl

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, (oyakodon) japanese chicken and egg rice bowl. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

(Oyakodon) Japanese Chicken and Egg Rice Bowl is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. (Oyakodon) Japanese Chicken and Egg Rice Bowl is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook (oyakodon) japanese chicken and egg rice bowl using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make (Oyakodon) Japanese Chicken and Egg Rice Bowl:
  1. Make ready 2 Eggs
  2. Get 2 Chicken thighs, boneless
  3. Prepare 1/2 Cups White beech mushrooms, optional
  4. Make ready 1/2 Onions
  5. Take 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. Get 1 bowl Cooked Rice
  11. Make ready 1/2 tsp Shichimi Togarashi, Japanese seven spice mix
Steps to make (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.
  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!

So that’s going to wrap this up with this exceptional food (oyakodon) japanese chicken and egg rice bowl recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!