Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, (oyakodon) japanese chicken and egg rice bowl. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Chef Dai demonstrates how to make "Oyakodon" - a simple yet delicious Japanese rice bowl recipe with tender, juicy nuggets of chicken and fluffy, creamy egg. Quick and easy one-pot oyakodon (Japanese chicken and egg rice bowl) is a popular restaurant dish that is easy to perfect at home with this recipe. Reserving extra egg yolks and adding them back to the bowl (or bowls) at the end gives the dish extra richness. Super popular both at restaurants and.
(Oyakodon) Japanese Chicken and Egg Rice Bowl is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. (Oyakodon) Japanese Chicken and Egg Rice Bowl is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have (oyakodon) japanese chicken and egg rice bowl using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make (Oyakodon) Japanese Chicken and Egg Rice Bowl:
- Get 2 Eggs
- Make ready 2 Chicken thighs, boneless
- Prepare 1/2 Cups White beech mushrooms, optional
- Get 1/2 Onions
- Prepare 1 Scallion
- Get 1/2 tsp Salt
- Make ready 2 tbsp Mirin, Japanese cooking seasoning
- Make ready 2 tbsp Soy Sauce
- Prepare 8 tbsp Dashi Stock, Japanese broth
- Prepare 1 bowl Cooked Rice
- Make ready 1/2 tsp Shichimi Togarashi, Japanese seven spice mix
But instead of frying an egg in a separate pan and putting it over the top, beaten egg is poured over the simmering chicken and steamed right into the rest of the dish. Enjoy one of Japan's most popular and easy-to-make fast food dishes in the comfort of your own home. Oyakodon is a one-bowl meal consisting of a bed of rice topped with chicken and egg. 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.
Instructions 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!
- Ready to serve and ENJOY!
Oyakodon is a one-bowl meal consisting of a bed of rice topped with chicken and egg. 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. Oyako is a traditional Japanese donburi, or rice bowl. Chicken and eggs are simmered in a flavorful broth and then spooned over steamed Japanese rice.
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