Recipe of Appetizing My Special Chicken and Egg Rice Bowl

Hey everyone, welcome to our recipe page. Today I’m gonna show you how to prepare a special dish, My Special Chicken and Egg Rice Bowl. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

My Special Chicken and Egg Rice Bowl Recipe. Japanese comfort food, Oyakodon is chicken meat and beaten eggs, simmered in a sweet and savory stock, and eaten over cooked rice in a bowl. This is a delicious and budget friendly Chicken And Egg Rice Bowl.

You can have My Special Chicken and Egg Rice Bowl using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of My Special Chicken and Egg Rice Bowl

1. You need 100 grams of Thinly sliced chicken thigh meat.
2. You need 1/2 of Onion.
3. It’s 1 of bowl per serving White rice.
4. You need 2 of Eggs.
5. Make ready 2 tsp of ❤ Dashi stock granules.
6. Take 100 ml of ❤ Sake.
7. It’s 1 tbsp of ❤ Sugar.
8. It’s 1 dash of ❤ Salt.
9. It’s 3 tbsp of ❤ Soy sauce.
10. Make ready 2 tbsp of ❤ Mirin.

The rice absorbs delicious dashi sauce.Add the sliced fried chicken, pour in the eggs around the chicken.Cover with a lid and cook until eggs are at your desired doneness.Slide the egg and chicken over cooked rice, garnish with chopped scallions and shredded nori.

My Special Chicken and Egg Rice Bowl instructions

1. Fry the chicken in a frying pan in about 1 tablespoon of oil..
2. When the surface of the chicken is cooked, add the onion and stir fry..
3. Add the ingredients marked ❤ (in this order if possible: Dashi stock granules – sake – sugar – salt – soy sauce – mirin). Mix together and put on a lid, and simmer over low-medium heat for 4 to 5 minutes..
4. Swirl in the lightly beaten (but not overly beaten) eggs, put the lid back on and simmer until the eggs are about 70% set. And it's done!.
5. The finished rice bowl should look like this!.

Classic Oyakodon recipe - chicken and egg are simmered in a sweet and savory dashi sauce then served on top of bowl of steamed rice.You don't need this special Oyakdon pan. 🙂.You have tender chicken and soft creamy egg over a fluffy bed of rice.

Oyakodon, a soupy rice bowl with bite-size chicken and softly cooked egg, is often overshadowed by its more glamorous cousins — katsudon, crowned with a It calls for cooking the eggs and chicken in two batches.You can cook all of it at once in a larger skillet, but the results won't be as pretty.Soborodon (crumbled chicken and egg bowl).Cover the pan with a lid and turn off the heat and let the egg steam while you serve the rice.Add one serving of rice to a large bowl while the egg steams.