Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, chicken meatball rice bowl with soft-poached egg. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
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 is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served over. Cool under cold water, then peel and set aside.
Chicken Meatball Rice Bowl With Soft-Poached Egg is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Chicken Meatball Rice Bowl With Soft-Poached Egg is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook chicken meatball rice bowl with soft-poached egg using 4 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chicken Meatball Rice Bowl With Soft-Poached Egg:
- Take 4 Chicken meatballs
- Take 1 bowl Cooked white rice
- Make ready 1 Egg
- Prepare 1 Shiso leaves
Add the sliced fried chicken, pour in the eggs around the chicken. Cover with a lid and cook until eggs are at your desired doneness. Healing Bowls with Turmeric Sweet Potatoes, Poached Eggs and Lemon Dressing. Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami-rich dashi-based sauce.
Instructions to make Chicken Meatball Rice Bowl With Soft-Poached Egg:
- Make the soft-poached egg and slice the shiso leaves into thin strips.
- Fill a bowl with rice and pour in a little bit of meatball sauce.
- Place the meatballs, poached egg, and shiso on top of the rice to finish.
- I made a boiled egg version for my small child.
It is then poured over a bowl of fluffy steamed rice. Chicken : Nami cooked her chicken directly in the sauce, but I prefer the chicken to have some flavour on its own, so I marinated the chicken with a little We love to drench the rice with lots of the sweet and salty gravy, and mixing the soft egg curds into the rice is such pure bliss! Put the eggs in the water to poach just before you're ready to eat and assemble the bowls as they're cooking. Assemble the bowls while the eggs are cooking. Spoon polenta into the bottom of each individual serving bowl.
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