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

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, tender, fluffy and creamy oyakodon (egg and chicken rice bowl) made with chicken breast. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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. I softened both the meat and eggs at once with potato starch flour. My kids complimented me and said that they.

Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. 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 cook it.

The ingredients needed to make Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast:
  1. Get 1/2 Onion
  2. Make ready 1/2 Carrot (if you like)
  3. Get 1/2 cut Chicken breast
  4. Get 1 tbsp Katakuriko
  5. Take 1 dash Granulated Japanese style dashi (soup base)
  6. Prepare 3 tbsp Soy sauce
  7. Make ready 3 tbsp Mirin
  8. Take 1 tsp Sugar
  9. Take 200 ml Water
  10. Take 3 Eggs

Recipe Video Pin It 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. When the eggs are done, turn off the heat and pour the egg and chicken over a bowl of freshly boiled white rice. Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami rich dashi-based sauce.

Instructions to make Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast:
  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.

When the eggs are done, turn off the heat and pour the egg and chicken over a bowl of freshly boiled white rice. Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami rich dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. 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.

So that’s going to wrap it up with this special food tender, fluffy and creamy oyakodon (egg and chicken rice bowl) made with chicken breast recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!