(Oyakodon) Japanese Chicken and Egg Rice Bowl
Ingredients
Cooking Instructions
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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.
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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.
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3
Heat up a pan on medium heat and pan fry chopped chicken thighs until slight golden. Remove from the pan and set aside.
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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.
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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.
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7
Sprinkle chopped scallion green and Japanese seven spice mix.
Enjoy it over rice!
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