Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, chicken and egg on rice. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Japanese comfort food, Oyakodon is chicken meat and beaten eggs, simmered in a sweet and savory stock, and eaten over cooked rice in a bowl. A big bowl of rice topped with chicken, onion and egg cooked in sweet soy flavor sauce. Quick and easy dish and quite filling.

Chicken and Egg on Rice is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Chicken and Egg on Rice is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have chicken and egg on rice using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Chicken and Egg on Rice:

1. Get 100 g chicken thighs (or breast) (cut into bite sized pieces)
2. Make ready 1/2 onion (peel and cut into bite sized pieces)
3. Get 2 eggs (beaten)
4. Get Sauce (mix in advance):
5. Make ready *2 Tbsp mirin
6. Make ready *1 Tbsp soy sauce
7. Get *1 Tbsp sake
8. Take *1/2 Tbsp sugar
9. Prepare *3 Tbsp dashi (water ＋ dashi powder is also OK) or water
10. Prepare chopped scallions for topping (optional)
11. Make ready crushed red pepper or shichimi spice powder

This Japanese chicken and egg recipe is called Oyakodon. It means "mother and child" and is served on steamed rice. The steaming of the chicken and egg in. Add the sliced fried chicken, pour in the eggs around the chicken.

Instructions to make Chicken and Egg on Rice:

1. Combine the sauce ingredients (*) in a pan and add onion and bring to a simmer over medium heat for 1-2 mins.
2. Put in chicken and simmer until the chicken is just cooked through (for 2 ~ 3 mins).
3. Pour in the 2/3 beaten egg and cook with a lid over medium heat for 1 and a half mins. Pour in the rest of the beaten egg and cook with a lid over high heat for 10 seconds and turn off the heat. (adjust the hardness of the egg with the remaining heat)
4. Arrange the rice in a bowl and place the "chicken and egg mixture" over top. Garnish with chopped scallions and crushed red pepper (or shichimi spice powder).

Cover with a lid and cook until eggs are at your desired doneness. Slide the egg and chicken over cooked rice, garnish with chopped scallions and shredded nori. The simplest of Chinese recipes is recreated here by stir-frying chicken, rice, soy sauce and egg. The trick to make perfect fried rice is not to use hot rice, but cold, cooked rice. Oyakodon, a soupy rice bowl with bite-size chicken and softly cooked egg, is often overshadowed by its more glamorous cousins — katsudon, crowned with a golden breaded pork cutlet, and kaisendon, jeweled with sashimi But to describe oyakodon's layered textures and sweet-salty sauce of onions.

So that is going to wrap this up for this special food chicken and egg on rice recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!