Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, (oyakodon) japanese chicken and egg rice bowl. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

(Oyakodon) Japanese Chicken and Egg Rice Bowl is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. (Oyakodon) Japanese Chicken and Egg Rice Bowl is something that I have loved my whole life.

To get started with this recipe, we have to 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 can achieve it.

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

1. Get 2 Eggs
2. Prepare 2 Chicken thighs, boneless
3. Make ready 1/2 Cups White beech mushrooms, optional
4. Make ready 1/2 Onions
5. Prepare 1 Scallion
6. Take 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. Make ready 1 bowl Cooked Rice
11. Get 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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