Easiest Way to Cook Tasty Creamy and Colorful Chicken and Egg Rice Bowl

Creamy and Colorful Chicken and Egg Rice Bowl. This colorful rice bowl gets its pretty look from red bell pepper, zucchini, and broccoli. The flavor comes from a combination of orange juice and Asian-style toasted sesame salad dressing. For even more flavor, try marinating chicken in the toasted sesame salad dressing for about an hour before cooking it.

Crispy fried rice & crispy tofu, beautiful chicken, & creamy scrambled eggs. To finish the Oyakodon off, slide the chicken and egg onto a bowl of steaming hot rice and garnish it for a colorful lunch-in-a-bowl that's soul-satisfyingly good. With big chunks of plump, juicy chicken that are barely held together with creamy egg infused dashi, each bite is a revelation on how a few simple ingredients can be so delicious. You can cook Creamy and Colorful Chicken and Egg Rice Bowl using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Creamy and Colorful Chicken and Egg Rice Bowl

1. You need 1/2 of Chicken (thigh or breast).
2. Prepare 3 of to 4 Eggs.
3. It's 1 medium of Onion.
4. It's 1 of to 2 Shiitake mushrooms.
5. Prepare 1/2 of Carrot.
6. It's 1 of Japanese leek.
7. It's 100 ml of Hon-Mirin (real mirin).
8. You need 50 ml of Soy sauce.
9. Prepare 50 ml of Water.
10. You need 1 tsp of Dashi stock granules.
11. You need 1/2 tsp of Sugar.

Next make the egg roll in a bowl sauce: In a medium bowl, mix together the soy sauce, rice vinegar, minced garlic and grated ginger. Katsu - Chicken Katsu, Tonkatsu (pork), and Gyukatsu(beef) all work for this recipe and can be substituted without any changes.; Eggs - Katsudon is best when the eggs are still a little creamy, so it is important to use fresh eggs from a farm you trust. Eating undercooked eggs always carries the risk of food-borne illness, so if you are worried about it. Classic Oyakodon recipe - chicken and egg are simmered in a sweet and savory dashi sauce then served on top of bowl of steamed rice.

Creamy and Colorful Chicken and Egg Rice Bowl instructions

1. Cut the chicken into bite sized pieces. Cut the onion, carrot and shiitake mushrooms into fine julienne. Chop the leek finely. Beat the eggs..
2. Put the mirin in a frying pan or pot, and bring to a boil slowly over low heat. After it boils once, it's good to go..
3. Put the water, dashi stock granules, sugar and soy sauce in the pan and bring to a boil. Add the vegetables and cook over medium heat. (From this point on it's all medium heat.).
4. Add the chicken. When the surface turns white turn the pieces over. If you cook them too long at this point, the meat will turn tough..
5. Add the egg and scatter with the chopped leek. Cover immediately with a lid and turn the heat off after 10 seconds. Leave to steam with residual heat for about 5 minutes. (The photo shows how it looks after it's done.).
6. Put some hot rice in a bowl and pour the egg-chicken mixture over it. Done!!.

Use of this website is subject to mandatory arbitration and other terms and conditions, select this link to read those agreements. For the chicken: Mix together soy sauce, sesame oil, lime juice, orange juice and garlic in a small bowl. Place chicken in a large zip-top bag and carefully pour soy mixture on top. Made with paprika roasted zucchinis, sour cream, garlic, and fresh herbs. Top with chicken and remaining ingredients.