New Menu Chicken and Egg Rice Bowl (Oyakodon)

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Chicken and Egg Rice Bowl (Oyakodon)

"Let's forestall arguing if the egg or the bird came first due to the fact for this dish, each are wanted as most important substances. Oyakodon is a Japanese rice bowl dish. It's a completely not unusual food at domestic. It's simple and easy to make."

Ingredients :

1 cup water
half cup uncooked white rice
1 tablespoon soy sauce
1 tablespoon mirin (Japanese candy wine)
1 tablespoon sake (Japanese rice wine)
1 half teaspoons white sugar
salt to taste
four oz. Skinless, boneless hen breast, reduce into bite-sized portions
1/three sour melon - halved lengthwise, seeded, and thinly sliced
1/four onion, thinly sliced
2 eggs, overwhelmed
2 (1/4 inch thick) slices myoga (Japanese ginger), or to flavor

Instructions :

Prep : 25M	Cook : 2M	Ready in : 1H33M

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer till rice is smooth and water has been absorbed, 20 to twenty-five mins.
Stir soy sauce, mirin, sake, sugar, and salt together in a microwave-safe bowl. Add chook and stir to coat well; cover. Marinate within the refrigerator for 30 minutes.
Place sour melon slices in a bowl of salted water. Let soak for 5 mins. Drain.
Stir sour melon and onion into the chook combination.
Cover bowl with plastic wrap and microwave on medium warmness for 4 mins. Uncover; pour in eggs. Cover bowl and cook dinner till eggs are set, about 2 mins. Remove from microwave; let stand for two mins. Uncover and stir. An immediate-study thermometer inserted into the bird ought to read at least a hundred sixty five levels F (seventy four tiers C).
Divide rice between 2 serving bowls. Top with fowl and egg aggregate. Garnish with myoga.

Notes :

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