Quick, Easy and Creamy Chicken and Egg Rice Bowl. Japanese comfort food, Oyakodon is chicken meat and beaten eggs Easy to make but only one thing. I rinse rice very quick only one time not until clear water because lost of nutritions in rice. Reviews for: Photos of Oyakodon (Japanese Chicken and Egg Rice Bowl).

You have tender chicken and soft creamy egg over a fluffy bed of rice. Quick and easy dinners are my favorite to share with you, especially if they taste like restaurant dinners we all love but we made them in our own kitchen with minimal prep and cook This Teriyaki Chicken is my skillet version of the Slow Cooker Teriyaki Chicken recipe I shared a few months ago. 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. You can have Quick, Easy and Creamy Chicken and Egg Rice Bowl using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Quick, Easy and Creamy Chicken and Egg Rice Bowl

Prepare 1 of Chicken thigh meat.
Prepare 1 of Onion.
It's 1 bunch of Mitsuba.
Prepare 4 of Egg.
You need 4 of servings Warm cooked rice.
Prepare 1 of Shichimi spice (optional).
It's of For the sauce.
Prepare 200 ml of ◎Water.
You need 1 of ◎Dashi stock granules.
Prepare 1 tbsp of ◎Sugar.
It's 3 tbsp of ◎Soy sauce.
Prepare 3 tbsp of ◎Mirin.

Slide the egg and chicken over cooked rice, garnish with chopped scallions and shredded nori. We've curated a bunch of recipes & tips to make cooking easier for you during this time! 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 golden breaded pork cutlet, and kaisendon, jeweled with sashimi. But to describe oyakodon's layered textures and sweet-salty sauce of onions.

Quick, Easy and Creamy Chicken and Egg Rice Bowl step by step

Beat the eggs. Slice onions into wedges, discard the root of mitsuba and cut into 3. Cut the chicken into bite sized pieces..
Boil the ◎ ingredients for the sauce in a skillet. Add the onion and simmer for about a minute..
Add the chicken and simmer until it has cooked through..
Top with mitsuba..
Pour half of the beaten eggs right away. When it puffs up, pour in the rest of the eggs. Turn off the heat when it's half cooked..
Place on top of the rice in a bowl, using a ladle. Sprinkle with shichimi spice if you like. Done!.

A big bowl of rice topped with chicken, onion and egg cooked in sweet soy flavoured sauce. The time taken to cook the chicken varies depending on your definition of. A comforting soup better than Chinese restaurant! Oyakodon Chicken and Egg Rice Bowl An oldie but a goodie, this classic Japanese rice dish wins hands down on the taste and ease front.