Easy Chicken Egg Rice Bowl Recipe by cookpad.japan
Easy Egg Rice Bowl Easy Egg Rice Bowl I was wondering how I could make easy rice bowls with the leftover ingredients at home. Adding tempura crumbs is my twist. I made dashi stock this time with dried bonito and konbu, but if you are busy just replace with dashi powder. Depending on the quantity of rice, there might be too much sauce. Adjust the quantity of sauce accordingly. Cook the eggs to your preference. Use tempura crumbs if you have any. Recipe by Keit3 cookpad.japan Easy Chicken and Egg Rice Bowl with a Skillet Easy Chicken and Egg Rice Bowl with a Skillet I created this recipe, wanting to cook it without dirtying dishes and cutting down on cooking time. I'm not so efficient when it comes to cooking, but I can prepare this in about 30~35 minutes. If you use mentsuyu of a different brand, adjust the amount to taste! It's not necessary to marinate the chicken. However if you do, the marinade comes out from the meat when you simmer it and makes it taste better. Recipe by Pinocchio4 cookpad.japan Creamy and Colorful Chicken and Egg Rice Bowl Creamy and Colorful Chicken and Egg Rice Bowl I just wanted to eat an oyako-don at home like the ones you can get at a restaurant! I got to this recipe through trial and error. Beat the egg as if you are cutting through the white sections. My husband likes things flavored on the sweet side so I put some sugar in, but it's delicious without sugar too. It gets pretty sweet with just the onion and mirin anyway. Please adjust the flavors to your taste. It's pretty well flavored, so any vegetables would go well with this. For 2 servings. Recipe by Yurihime cookpad.japan Creamy, Soft Chicken and Egg Rice Bowl Creamy, Soft Chicken and Egg Rice Bowl I learned it from my mother, but it's so easy I got it right away! My boyfriend was impressed too. The egg will be softer if you separate the white from the yolk, so I recommend doing so! The sauce is on the sweet side and goes very well with rice. It doesn't take much time to make, and it's really delicious! It's better with a generous amount of onion. For 3 frying-pans' worth. Recipe by maru0121 cookpad.japan My Special Chicken and Egg Rice Bowl My Special Chicken and Egg Rice Bowl My poor hubby had lost his appetite because the weather was so hot every day, so I made him his favorite donburi (rice bowl). In order to encourage his appetite, I went easy on the amount of rice and served him some tempura and cold udon noodles too to make his favorite combination lunch. Usually the chicken and onion are simmered from the start, but my mother taught me that simmered dishes are better if they are stir fried first, so I adapted that advice to making oyako don as well. Recipe by uko1029 cookpad.japan Rich Stir-Fried Oyako Chicken and Egg Rice Bowl Rich Stir-Fried Oyako Chicken and Egg Rice Bowl I've been making oyako don this way forever. By stir-frying the ingredients, I think it comes out tasting a lot richer. Brown the chicken thigh meat, onion and Japanese leek on on surface. They'll be simmered later so there's no need to cook them through at that point. If you don't have any honey, use sugar or sugar syrup instead. Try not to beat the egg too much. I think it tastes creamier that way. If you don't like ginger, you can just take it out during the cooking process. For 2 to 3 servings. Recipe by Lesser Panda cookpad.japan Creamy & Fluffy Egg & Chicken Rice Bowl (for One) Creamy & Fluffy Egg & Chicken Rice Bowl (for One) Even when I am busy I can make this dish quickly so I make this quite often. With no added sugar this is not such a sweet rice bowl. If you prefer it sweeter, add some sugar. When cooking the onion and chicken, it's best to cover with a lid so it doesn't lose too much moisture. If you don't like the scum, skim it off. Divide the beaten eggs into two and add to the dish in two parts. Add shredded nori on top for flavor. Recipe by Mochiarare cookpad.japan Chicken & Egg or Pork Cutlets Rice Bowl Chicken & Egg or Pork Cutlets Rice Bowl There are always people coming over to our house and they always ask me to make something from this egg rice bowl series. I usually just eyeball the ingredients, so explaining everything was really tiresome. I made an easy-to-understand recipe from something that I ALWAYS eyeball. When making rice bowls with fried cutlets, place the warm cutlets into the pan in Step 7 before adding the egg. It depends on the stove so adjust the temperature of the heat and the amount of time to cook in order to control the thickness and wateriness. Different regions and personalities like different tastes, but try combining the ingredients as listed at least once. Recipe by *ai* cookpad.japan Standard But Delicious Chicken and Egg Rice Bowl Standard But Delicious Chicken and Egg Rice Bowl Chicken and egg bowls are a staple dish but they're pretty hard to make properly. By beating the egg lightly, I was able to make it turn out soft and pudding-like. Don't beat the egg too much. I usually simmer the chicken in dashi stock, but I tried stir frying it this time. I think the chicken becames nicely browned and tasty. By cooking it over medium-high heat in a short amount of time the chicken won't turn tough. For one 26 cm [10.2 in] diameter frying pan's worth. Recipe by Arominto cookpad.japan Easy Egg Rice Bowl Easy Egg Rice Bowl I was wondering how I could make easy rice bowls with the leftover ingredients at home. Adding tempura crumbs is my twist. I made dashi stock this time with dried bonito and konbu, but if you are busy just replace with dashi powder. Depending on the quantity of rice, there might be too much sauce. Adjust the quantity of sauce accordingly. Cook the eggs to your preference. Use tempura crumbs if you have any. Recipe by Keit3 cookpad.japan Easy Egg Rice Bowl Easy Egg Rice Bowl I was wondering how I could make easy rice bowls with the leftover ingredients at home. Adding tempura crumbs is my twist. I made dashi stock this time with dried bonito and konbu, but if you are busy just replace with dashi powder. Depending on the quantity of rice, there might be too much sauce. Adjust the quantity of sauce accordingly. Cook the eggs to your preference. Use tempura crumbs if you have any. Recipe by Keit3 cookpad.japan Easy Chicken and Egg Rice Bowl with a Skillet Easy Chicken and Egg Rice Bowl with a Skillet I created this recipe, wanting to cook it without dirtying dishes and cutting down on cooking time. I'm not so efficient when it comes to cooking, but I can prepare this in about 30~35 minutes. If you use mentsuyu of a different brand, adjust the amount to taste! It's not necessary to marinate the chicken. However if you do, the marinade comes out from the meat when you simmer it and makes it taste better. Recipe by Pinocchio4 cookpad.japan Easy Chicken and Egg Rice Bowl with a Skillet Easy Chicken and Egg Rice Bowl with a Skillet I created this recipe, wanting to cook it without dirtying dishes and cutting down on cooking time. I'm not so efficient when it comes to cooking, but I can prepare this in about 30~35 minutes. If you use mentsuyu of a different brand, adjust the amount to taste! It's not necessary to marinate the chicken. However if you do, the marinade comes out from the meat when you simmer it and makes it taste better. Recipe by Pinocchio4 cookpad.japan Creamy and Colorful Chicken and Egg Rice Bowl Creamy and Colorful Chicken and Egg Rice Bowl I just wanted to eat an oyako-don at home like the ones you can get at a restaurant! I got to this recipe through trial and error. Beat the egg as if you are cutting through the white sections. My husband likes things flavored on the sweet side so I put some sugar in, but it's delicious without sugar too. It gets pretty sweet with just the onion and mirin anyway. Please adjust the flavors to your taste. It's pretty well flavored, so any vegetables would go well with this. For 2 servings. Recipe by Yurihime cookpad.japan Creamy and Colorful Chicken and Egg Rice Bowl Creamy and Colorful Chicken and Egg Rice Bowl I just wanted to eat an oyako-don at home like the ones you can get at a restaurant! I got to this recipe through trial and error. Beat the egg as if you are cutting through the white sections. My husband likes things flavored on the sweet side so I put some sugar in, but it's delicious without sugar too. It gets pretty sweet with just the onion and mirin anyway. Please adjust the flavors to your taste. It's pretty well flavored, so any vegetables would go well with this. For 2 servings. Recipe by Yurihime cookpad.japan Creamy, Soft Chicken and Egg Rice Bowl Creamy, Soft Chicken and Egg Rice Bowl I learned it from my mother, but it's so easy I got it right away! My boyfriend was impressed too. The egg will be softer if you separate the white from the yolk, so I recommend doing so! The sauce is on the sweet side and goes very well with rice. It doesn't take much time to make, and it's really delicious! It's better with a generous amount of onion. For 3 frying-pans' worth. Recipe by maru0121 cookpad.japan Creamy, Soft Chicken and Egg Rice Bowl Creamy, Soft Chicken and Egg Rice Bowl I learned it from my mother, but it's so easy I got it right away! My boyfriend was impressed too. The egg will be softer if you separate the white from the yolk, so I recommend doing so! The sauce is on the sweet side and goes very well with rice. It doesn't take much time to make, and it's really delicious! It's better with a generous amount of onion. For 3 frying-pans' worth. Recipe by maru0121 cookpad.japan My Special Chicken and Egg Rice Bowl My Special Chicken and Egg Rice Bowl My poor hubby had lost his appetite because the weather was so hot every day, so I made him his favorite donburi (rice bowl). In order to encourage his appetite, I went easy on the amount of rice and served him some tempura and cold udon noodles too to make his favorite combination lunch. Usually the chicken and onion are simmered from the start, but my mother taught me that simmered dishes are better if they are stir fried first, so I adapted that advice to making oyako don as well. Recipe by uko1029 cookpad.japan My Special Chicken and Egg Rice Bowl My Special Chicken and Egg Rice Bowl My poor hubby had lost his appetite because the weather was so hot every day, so I made him his favorite donburi (rice bowl). In order to encourage his appetite, I went easy on the amount of rice and served him some tempura and cold udon noodles too to make his favorite combination lunch. Usually the chicken and onion are simmered from the start, but my mother taught me that simmered dishes are better if they are stir fried first, so I adapted that advice to making oyako don as well. Recipe by uko1029 cookpad.japan Rich Stir-Fried Oyako Chicken and Egg Rice Bowl Rich Stir-Fried Oyako Chicken and Egg Rice Bowl I've been making oyako don this way forever. By stir-frying the ingredients, I think it comes out tasting a lot richer. Brown the chicken thigh meat, onion and Japanese leek on on surface. They'll be simmered later so there's no need to cook them through at that point. If you don't have any honey, use sugar or sugar syrup instead. Try not to beat the egg too much. I think it tastes creamier that way. If you don't like ginger, you can just take it out during the cooking process. For 2 to 3 servings. Recipe by Lesser Panda cookpad.japan Rich Stir-Fried Oyako Chicken and Egg Rice Bowl Rich Stir-Fried Oyako Chicken and Egg Rice Bowl I've been making oyako don this way forever. By stir-frying the ingredients, I think it comes out tasting a lot richer. Brown the chicken thigh meat, onion and Japanese leek on on surface. They'll be simmered later so there's no need to cook them through at that point. If you don't have any honey, use sugar or sugar syrup instead. Try not to beat the egg too much. I think it tastes creamier that way. If you don't like ginger, you can just take it out during the cooking process. For 2 to 3 servings. Recipe by Lesser Panda cookpad.japan Creamy & Fluffy Egg & Chicken Rice Bowl (for One) Creamy & Fluffy Egg & Chicken Rice Bowl (for One) Even when I am busy I can make this dish quickly so I make this quite often. With no added sugar this is not such a sweet rice bowl. If you prefer it sweeter, add some sugar. When cooking the onion and chicken, it's best to cover with a lid so it doesn't lose too much moisture. If you don't like the scum, skim it off. Divide the beaten eggs into two and add to the dish in two parts. Add shredded nori on top for flavor. Recipe by Mochiarare cookpad.japan Creamy & Fluffy Egg & Chicken Rice Bowl (for One) Creamy & Fluffy Egg & Chicken Rice Bowl (for One) Even when I am busy I can make this dish quickly so I make this quite often. With no added sugar this is not such a sweet rice bowl. If you prefer it sweeter, add some sugar. When cooking the onion and chicken, it's best to cover with a lid so it doesn't lose too much moisture. If you don't like the scum, skim it off. Divide the beaten eggs into two and add to the dish in two parts. Add shredded nori on top for flavor. Recipe by Mochiarare cookpad.japan Chicken & Egg or Pork Cutlets Rice Bowl Chicken & Egg or Pork Cutlets Rice Bowl There are always people coming over to our house and they always ask me to make something from this egg rice bowl series. I usually just eyeball the ingredients, so explaining everything was really tiresome. I made an easy-to-understand recipe from something that I ALWAYS eyeball. When making rice bowls with fried cutlets, place the warm cutlets into the pan in Step 7 before adding the egg. It depends on the stove so adjust the temperature of the heat and the amount of time to cook in order to control the thickness and wateriness. Different regions and personalities like different tastes, but try combining the ingredients as listed at least once. Recipe by *ai* cookpad.japan Chicken & Egg or Pork Cutlets Rice Bowl Chicken & Egg or Pork Cutlets Rice Bowl There are always people coming over to our house and they always ask me to make something from this egg rice bowl series. I usually just eyeball the ingredients, so explaining everything was really tiresome. I made an easy-to-understand recipe from something that I ALWAYS eyeball. When making rice bowls with fried cutlets, place the warm cutlets into the pan in Step 7 before adding the egg. It depends on the stove so adjust the temperature of the heat and the amount of time to cook in order to control the thickness and wateriness. Different regions and personalities like different tastes, but try combining the ingredients as listed at least once. Recipe by *ai* cookpad.japan Standard But Delicious Chicken and Egg Rice Bowl Standard But Delicious Chicken and Egg Rice Bowl Chicken and egg bowls are a staple dish but they're pretty hard to make properly. By beating the egg lightly, I was able to make it turn out soft and pudding-like. Don't beat the egg too much. I usually simmer the chicken in dashi stock, but I tried stir frying it this time. I think the chicken becames nicely browned and tasty. By cooking it over medium-high heat in a short amount of time the chicken won't turn tough. For one 26 cm [10.2 in] diameter frying pan's worth. Recipe by Arominto cookpad.japan Standard But Delicious Chicken and Egg Rice Bowl Standard But Delicious Chicken and Egg Rice Bowl Chicken and egg bowls are a staple dish but they're pretty hard to make properly. By beating the egg lightly, I was able to make it turn out soft and pudding-like. Don't beat the egg too much. I usually simmer the chicken in dashi stock, but I tried stir frying it this time. I think the chicken becames nicely browned and tasty. By cooking it over medium-high heat in a short amount of time the chicken won't turn tough. For one 26 cm [10.2 in] diameter frying pan's worth. Recipe by Arominto cookpad.japan