Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, (oyakodon) japanese chicken and egg rice bowl. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

(Oyakodon) Japanese Chicken and Egg Rice Bowl is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. (Oyakodon) Japanese Chicken and Egg Rice Bowl is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook (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. Make ready 2 Eggs
2. Make ready 2 Chicken thighs, boneless
3. Get 1/2 Cups White beech mushrooms, optional
4. Make ready 1/2 Onions
5. Prepare 1 Scallion
6. Prepare 1/2 tsp Salt
7. Prepare 2 tbsp Mirin, Japanese cooking seasoning
8. Make ready 2 tbsp Soy Sauce
9. Take 8 tbsp Dashi Stock, Japanese broth
10. Take 1 bowl Cooked Rice
11. Make ready 1/2 tsp Shichimi Togarashi, Japanese seven spice mix

Instructions 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!

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