Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare 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 little bit tasty. This is gonna smell and look delicious.

(Oyakodon) Japanese Chicken and Egg Rice Bowl is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. (Oyakodon) Japanese Chicken and Egg Rice Bowl is something which I have loved my entire life.

To get started with this particular recipe, we must first 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 it.

The ingredients needed to make (Oyakodon) Japanese Chicken and Egg Rice Bowl:

1. Take 2 Eggs
2. Make ready 2 Chicken thighs, boneless
3. Take 1/2 Cups White beech mushrooms, optional
4. Prepare 1/2 Onions
5. Make ready 1 Scallion
6. Prepare 1/2 tsp Salt
7. Make ready 2 tbsp Mirin, Japanese cooking seasoning
8. Make ready 2 tbsp Soy Sauce
9. Make ready 8 tbsp Dashi Stock, Japanese broth
10. Prepare 1 bowl Cooked Rice
11. Make ready 1/2 tsp Shichimi Togarashi, Japanese seven spice mix

Steps to make (Oyakodon) Japanese Chicken and Egg Rice Bowl:

1. 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.
2. 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.
3. Heat up a pan on medium heat and pan fry chopped chicken thighs until slight golden. Remove from the pan and set aside.
4. 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.
5. Add chicken and simmer with lid for 3 minutes over low heat.
6. 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.
7. Sprinkle chopped scallion green and Japanese seven spice mix. Enjoy it over rice!
8. Ready to serve and ENJOY!

So that’s going to wrap it up with this exceptional food (oyakodon) japanese chicken and egg rice bowl recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!