How to Prepare Yummy Oyakodon Japanese Chicken Egg Rice Bowl

Without fail making ultimate Oyakodon (Japanese Chicken & Egg Rice Bowl) easy, fast, practical.

Good Evening every body, at this time you get present recipe Oyakodon (Japanese Chicken & Egg Rice Bowl) with 8 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 8 ingredients and 7 stages of easy cooking Oyakodon (Japanese Chicken & Egg Rice Bowl).

Ingredients for Oyakodon (Japanese Chicken & Egg Rice Bowl)

1. Prepare 200 g : chicken thighs/ breast.

2. Needed 2 : large eggs.

3. Needed 1 : small onion.

4. Prepare : Cooked rice.

5. Needed 200 ml : dashi stock (you can find instant dashi powder at asian grocery stores).

6. Needed 1.5 tbsp : soy sauce.

7. Needed 1.5 tbsp : mirin.

8. Prepare 1 tsp : sugar.

If all ingredients Oyakodon (Japanese Chicken & Egg Rice Bowl) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Oyakodon (Japanese Chicken & Egg Rice Bowl)

1. Cut chicken into small bite-size pieces and onion into slices.

2. Combine all the seasonings and mix until sugar dissolves.

3. Add the seasoning and onions to the pan and bring to a boil.

4. Add chicken to the pan and let it simmer on medium heat.

5. Beat your eggs in a bowl and set aside.

6. Once the chicken is cooked through, pour the eggs in and let it cook for around 30 seconds (don’t overcook the eggs, it’s supposed to be runny).

1. Pour the chicken over cooked rice, then garnish with finely chopped spring onions, nori/ furikake and enjoy!.

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