How to Make Appetizing Chicken and Egg on Rice

Chicken and Egg on Rice. A big bowl of rice topped with chicken, onion and egg cooked in sweet soy flavor sauce. Quick and easy dish and quite filling. The word 'oyako' (親子) means parent and child in Japanese.

It is then poured over a bowl of fluffy steamed rice. 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. This Japanese chicken and egg recipe is called Oyakodon. You can have Chicken and Egg on Rice using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chicken and Egg on Rice

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

It means "mother and child" and is served on steamed rice. The steaming of the chicken and egg in. Pour simmering sauce over and serve immediately. Add the sliced fried chicken, pour in the eggs around the chicken.

Chicken and Egg on Rice step by step

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. With the intense heat we've been getting on. Chicken egg-fried rice is a quick, easy and cheap way to use up leftovers. Perfect for late-night meals or dinner in a hurry.

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