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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, tender, fluffy and creamy oyakodon (egg and chicken rice bowl) made with chicken breast. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Tender, Fluffy and Creamy Oyakodon (Egg and Chicken Rice Bowl) Made with Chicken Breast is something which I have loved my entire life.

To begin with this recipe, we must prepare a few components. 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 can achieve that.

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

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