Creamy, Soft Chicken and Egg Rice Bowl
Creamy, Soft Chicken and Egg Rice Bowl

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, creamy, soft chicken and egg rice bowl. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring. You have tender chicken and soft creamy egg over a fluffy bed of rice.

Creamy, Soft Chicken and Egg Rice Bowl is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Creamy, Soft Chicken and Egg Rice Bowl is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook creamy, soft chicken and egg rice bowl using 8 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Creamy, Soft Chicken and Egg Rice Bowl:
  1. Take 2 per panful, 6 total Eggs
  2. Make ready 150 grams Chicken thigh meat
  3. Make ready 1 large Onion
  4. Get 300 ml ★ Dashi stock
  5. Take 3 tbsp ★ Sugar
  6. Prepare 1/3 cup ★ Soy sauce
  7. Take 1/3 cup ★Mirin
  8. Prepare 1 Mitsuba

Chicken : Nami cooked her chicken directly in the sauce, but I prefer the chicken to have some flavour on its own, so I marinated the chicken with a little We love to drench the rice with lots of the sweet and salty gravy, and mixing the soft egg curds into the rice is such pure bliss! This is a delicious traditional Japanese meal consisting of chicken sauted and then cooked in a Japanese broth and then finished with egg and served over rice. It's really easy, filling and delicious..chicken and egg rice bowl, with tender pieces of chicken and sweet onions simmered in a sweet and savory dashi that's bound together with egg. Oyakodon, is an abbreviation for Oyako Donburi (親子丼), which literally means "parent and child bowl," alluding to the use of chicken and eggs.

Steps to make Creamy, Soft Chicken and Egg Rice Bowl:
  1. Separate the egg whites from the yolks, and mix each well. Slice the onion thinly with the grain. Cut the chicken into bite sized pieces. Chop up the mitsuba into 3-4 cm long pieces.
  2. Mix the ingredients marked ★ in a large bowl.
  3. Put 2 ladles' worth of the combined sauce from Step 2 into a frying pan and bring to a boil over medium heat. When it's boiling put in the onion and chicken in one layer.
  4. When the chicken and onion are cooked, turn down the heat to low and add the beaten egg yolk evenly around the pan.
  5. Simmer for 1 to 1 1/2 minutes over low heat until the perimeter starts to set. Add the mitsuba.
  6. Add the beaten egg white evenly around the perimeter of the pan, not the center.
  7. Put on a lid and simmer over low heat for another 30 seconds to a minute.
  8. Be careful not to cook the egg white for too long!
  9. Put some rice into a bowl, and top with the mixture and any sauce left in the pan. Enjoy!
  10. In our family 1 frying pan's worth is 2 servings. So this recipe makes 6 servings in total! I can eat a whole frying pan's worth all by myself.

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. Gyudon (Japanese Beef & Rice Bowls). · This creamy artichoke chicken recipe is packed full of fresh, delicious flavor. I promise it will be a new favorite! · Oyakodon, a Japanese rice dish of chicken, onions and eggs flavored with mirin, soy and dashi stock, is a one-pan quick meal. The soft and silky egg is very delicious. We recommend cooking the rice with slightly less water to enjoy the oyakodon since it will absorb the remaining broth.

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