Recipe of Favorite (Oyakodon) Japanese Chicken and Egg Rice Bowl
Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Any-night-of-the-week (Oyakodon) Japanese Chicken and Egg Rice Bowl. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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As for the number of servings that can be served to make (Oyakodon) Japanese Chicken and Egg Rice Bowl is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook (Oyakodon) Japanese Chicken and Egg Rice Bowl estimated approx 30 minutes.
To get started with this recipe, we have to prepare a few components. You can have (Oyakodon) Japanese Chicken and Egg Rice Bowl using 11 ingredients and 7 steps. Here is how you cook that.
Oyakodon 親子丼 is a delicious traditional Japanese dish. This recipe allows you to enjoy the wonderful combination of Japanese sautéed chicken and soft eggs sliding into your stomach. Bring you back to Tokyo!
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Ingredients and spices that need to be Take to make (Oyakodon) Japanese Chicken and Egg Rice Bowl:
- 2 Eggs
- 2 Chicken thighs, boneless
- 1/2 Cups White beech mushrooms, optional
- 1/2 Onions
- 1 Scallion
- 1/2 tsp Salt
- 2 tbsp Mirin, Japanese cooking seasoning
- 2 tbsp Soy Sauce
- 8 tbsp Dashi Stock, Japanese broth
- 1 bowl Cooked Rice
- 1/2 tsp Shichimi Togarashi, Japanese seven spice mix
Steps to make (Oyakodon) Japanese Chicken and Egg Rice Bowl
- 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.
- 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.
- Heat up a pan on medium heat and pan fry chopped chicken thighs until slight golden. Remove from the pan and set aside.
- 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. - Add chicken and simmer with lid for 3 minutes over low heat.
- 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.
- Sprinkle chopped scallion green and Japanese seven spice mix.
Enjoy it over rice!
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