Japanese Chicken and Egg Rice Bowl is easier to cook than you think. Just stir-fry the chicken with ingredients like stock, dashi, shoyu, mirin by pouring over hot steamed rice. Besides, the indispensable is to break the yolk down. It is the highlight of this bowl.
The secret to deliciousness and eating correctly requires using specially processed eggs such as ‘MORI-TAMA’ Japanese-style eggs passed through the cultivation process meticulously and individually the same as eggs in Japan. Both washing and disinfecting that can control salmonella bacteria which can lead to the disease prevention system. Eggs from akara have been stored at a cool temperature. Thus, you can make a perfect and delicious Oyakodon (Japanese Chicken and Egg Rice Bowl).
|'MORI-TAMA' Japanese-style egg||1 egg|
|Vegetable oil||1 tablespoon|
|Chicken thigh, boneless, cut into bite-sized||1 piece|
|Onion sliced||½ cup|
|Fresh shiitake mushrooms, sliced into||42 pieces|
|Soy sauce||2 tablespoons|
|Dashi stock||½ cup|
|Japanese steamed rice (for serving)|
Heat a pan with oil on medium heat. Put the chicken meat in a pan until golden brown. Then, add onions and shiitake mushrooms to combine. Flavored with Mirin Sake Japanese Soy Sauce And sugar Stir together again. Add water and stock dashi. Stir to combine again, simmer enough to add egg white and egg into it. When the egg whites begin to set, turn off the heat.
Pour the chicken face over a bowl of Japanese steamed rice, lay a red egg from ‘MORI-TAMA’ Japanese-style egg, and sprinkle with spring onions and Japanese cayenne.