Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, creamy and colorful chicken and egg rice bowl. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Creamy and Colorful Chicken and Egg Rice Bowl is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Creamy and Colorful Chicken and Egg Rice Bowl is something that I’ve loved my whole life. They’re fine and they look wonderful.
Top with egg and chicken mixture, pouring out any excess broth from saucepan over rice. Add an extra egg yolk to center of each bowl, if desired (see note). Garnish with remaining half of sliced scallions and togarashi.
To get started with this particular recipe, we must first prepare a few components. You can have creamy and colorful chicken and egg rice bowl using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Creamy and Colorful Chicken and Egg Rice Bowl:
- Prepare 1/2 Chicken (thigh or breast)
- Prepare 3 to 4 Eggs
- Take 1 medium Onion
- Prepare 1 to 2 Shiitake mushrooms
- Make ready 1/2 Carrot
- Make ready 1 Japanese leek
- Get 100 ml Hon-Mirin (real mirin)
- Prepare 50 ml Soy sauce
- Take 50 ml Water
- Prepare 1 tsp Dashi stock granules
- Prepare 1/2 tsp Sugar
Recipe Video Pin It The trick to getting the egg nice and creamy is to cut the heat early, allowing the residual heat in the pan to gently cook the egg through to a thick jiggly texture. Ingredients for Chicken Katsudon Katsu - Chicken Katsu , Tonkatsu (pork), and Gyukatsu (beef) all work for this recipe and can be substituted without any changes. In a medium size bowl, combine soup, water, rice, paprika and black pepper. Pour into the prepared baking dish and spread evenly.
Steps to make Creamy and Colorful Chicken and Egg Rice Bowl:
- Cut the chicken into bite sized pieces. Cut the onion, carrot and shiitake mushrooms into fine julienne. Chop the leek finely. Beat the eggs.
- 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.
- 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.)
- 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.
- 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.)
- Put some hot rice in a bowl and pour the egg-chicken mixture over it. Done!!
Nestle the chicken into the rice mixture. Sprinkle with additional salt, paprika and black pepper to taste. Healthy Bali Island Chicken Rice Bowls topped with seasoned chicken, steamed veggies, and a creamy spicy peanut sauce! There are a handful of restaurants that my husband and I frequent. We try new ones here and there, especially when we are traveling, but there are some go-to places we just never seem to get tired of and one of those is Rumbi.
So that is going to wrap it up for this special food creamy and colorful chicken and egg rice bowl recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
