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Before you jump to Egg & Chicken Rice Bowl with Dashi Seasoning and Soft-set Eggs recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Need To Be Difficult.
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We hope you got insight from reading it, now let's go back to egg & chicken rice bowl with dashi seasoning and soft-set eggs recipe. To make egg & chicken rice bowl with dashi seasoning and soft-set eggs you only need 12 ingredients and 9 steps. Here is how you do it.
The ingredients needed to prepare Egg & Chicken Rice Bowl with Dashi Seasoning and Soft-set Eggs:
- You need of Ingredients.
- Use 50 grams of Chicken thigh.
- Provide 1/4 of Onion (medium).
- Provide 1/2 of Fresh shiitake mushroom.
- You need 2 of Egg (medium).
- Take 7 of : 5 : 2 Dashi-based seasoning.
- Prepare 7 tsp of Dashi base.
- Use 5 tsp of Hon-mirin.
- Prepare 2 tsp of Soy sauce.
- Provide of Toppings.
- Use 3 of Mitsuba.
- Take 1 of Shichimi spice.
Steps to make Egg & Chicken Rice Bowl with Dashi Seasoning and Soft-set Eggs:
- Cut the onions into thin wedges, the chicken into bite sized pieces, slice the shiitake and chop the mitsuba into 3 cm..
- Combine the dashi stock, mirin, and soy sauce in a 7 : 5 : 2 ratio..
- Onion: Pour 70-80 ml of the dashi seasonings in a pan, add onions, and heat over medium. Cook the onions first as they take longest to cook..
- Chicken + Shiitake Add chicken and shiitake after a minute of cooking. Let the chicken sit in the dashi sauce for about 15 minutes to tenderize the meat..
- Beaten Egg #1: In another minute, pour the beaten egg (beat 10-15 times with chopsticks). Pour one whisked egg first to let it absorb the mixed soup base..
- Beaten Egg #2: In another minute, pour in another beaten egg (whisked 10-15 times with chopsticks) and turn off the heat. Add the egg that you want to make soft-set..
- For an soft-set egg: Cover the pan and let it rest for 40 seconds..
- Finish: Put it on a rice bowl. I recommend mitsuba and shichimi spice for toppings..
- For the dashi seasoning: Combine the dashi stock (200 ml), mirin (150 ml), and soy sauce (50 ml) in a pot. Let it come to the boil..
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