How to Prepare Yummy Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast

Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast. Fill Your Cart With Color today! Great recipe for Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast. I thought this up for kids that wouldn't eat it when cooked the regular way.

Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast step by step Finely chop the onions and carrots. Cut the chicken breasts meat into bite-sized strips (cut out the sinews), and completely cover with katakuriko (use a plastic bag if you like ). Oyakodon (親子丼) is a classic Japanese 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. You can have Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast

1. Prepare 1/2 of Onion.
2. It's 1/2 of Carrot (if you like).
3. It's 1/2 of cut Chicken breast.
4. Prepare 1 tbsp of Katakuriko.
5. Prepare 1 dash of Granulated Japanese style dashi (soup base).
6. It's 3 tbsp of Soy sauce.
7. Prepare 3 tbsp of Mirin.
8. It's 1 tsp of Sugar.
9. You need 200 ml of Water.
10. Prepare 3 of Eggs.

It's a satisfying comfort food that's a staple of Japanese home cooking thanks to its simple preparation. One of Japan's classic donburis, Oyakodon is a one-pot meal that comes together with minimal effort yet tastes absolutely incredible. Tender chicken pieces that have been simmered in a flavourful dashi broth are served on top of fluffy warm rice with onions and soft creamy eggs. A guaranteed mealtime favourite, we recommend you serve this as soon as you finish making it.

Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast step by step

1. Finely chop the onions and carrots. Cut the chicken breasts meat into bite-sized strips (cut out the sinews), and completely cover with katakuriko (use a plastic bag if you like ).
2. Heat up a frying pan that's been coated with oil, and sauté the veggies first. Sprinkle with dashi stock during the process to make them soften. Cook it on about a medium heat all the way to the end..
3. Once the veggies have cooked through and become fairly soft, push them to the side and add in the chicken. Spread it out so that it doesn't stack up. Don't mess with it too much..
4. Break up the meat a bit once one side has been cooked through, add in the listed water amount and seasoning, cover with a lid, and cook for 5-6 minutes on medium. Prepare the whisked egg batter while you wait..
5. Open the lid and stir in the whisked egg. Immediately cover with a lid and cook for 40-50 seconds. Turn off the heat and utilize the residual heat to cook to your preference while covered with a lid..
6. It's done in under 10 minutes from start to finish! Enjoy it piping hot over rice. I heated the one shown in the photo up for 1 minute so the kids would eat it too..

Browse our cupboard staples to ensure you have everything you need. Cut chicken thigh into bite size pieces, slice onion into ¼ to ½-inch wide pieces and roughly chop mitsuba (or other herb you are using) and set aside. In a mixing bowl, combine soy sauce, mirin, sake, sugar and dashi stock and whisk until sugar has dissolved. It's a rice bowl with an egg and chicken. Can you guess why it's called oyakodon in Japanese?