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Chicken Tender and Creamy Egg Oyakodon With Mushrooms - Recipe Video

A simple and easy to understand recipe video shows how to make Chicken Tender and Creamy Egg Oyakodon With Mushrooms.
This chicken tender and egg rice bowl (oyakodon) with mushrooms has a light flavor. It uses chicken tender, but it is not dry and has a fluffy texture in this recipe. The melty egg gets tangled with the rice and it's so nice that you can't stop eating. We highly recommend this dish to those who want to enjoy a slightly different oyakodon.
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Cook time

15 minutes

Ingredients
1 serving

  • Chicken tender
    150 g
  • Shimeji mushrooms
    1/2
  • Eggs
    2
  • Dashi soup
    50 ml
  • (A)Sake
    2 tsp
  • (A)Sugar
    2 tsp
  • Soy sauce
    2 tsp
  • Rice
    1 dish(es)
  • Minced green onion
    as needed

How to make

  1. Prepare. Cook the rice.
  2. 1. Remove the hard tip from the shimeji mushrooms and break it up.
  3. 2. Cut the chicken into bite-size pieces.
  4. 3. Crack the eggs into a bowl and lightly beat.
  5. 4. Add dashi soup to a pot, heat over low heat, and when it starts to bubble, add Step 2 and heat it.
  6. 5. Add ingredient (A) and Step 1 into Step 4 and heat over medium heat.
  7. 6. When Step 5 shimeji mushrooms are cooked through, add soy sauce, swirl in half of Step 3, stir lightly, and cover with a lid for about 1 minute.
  8. 7. Pour the other half of the eggs over Step 6, cover with a lid, and remove from the heat.
  9. 8. Serve rice in a bowl, top with Step 7, sprinkle with green onion, and it's ready to serve.

Tips for cooking

By lightly beating the eggs, it will have a fluffy finish. By adding the egg 2 at times, you can enjoy both a firm texture and a melty taste. We used chicken tender, but you can substitute chicken thigh or chicken breast. Please try with a mushroom of your choice.

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