Pulehu Chicken Oyakodon
“Maika`i Pulehu Chicken adds a local twist to this easy, flavorful dish. Growing up, I wasn’t a fan of onions in oyakodon, so I swapped them for enoki mushrooms instead.” - Kristina O., Foodland Ambassador, IG: @onosusume
Ingredients
- 2 Maika'i Pulehu Chicken Thighs
- 1 package Enoki mushrooms
- 3 Eggs
- 2 cups Rice
- Maikaʻi Organic Nori Furikake
- 1 teaspoon oil
Instructions
- Cook rice.
- Heat oil in a pan over medium heat. Add chopped Maika`i Pulehu Chicken and cook for about 4–5 minutes, turning occasionally until browned and cooked through.
- Add enoki mushrooms and sauté for another 2–3 minutes until softened.
- Pour beaten eggs evenly over the chicken and mushrooms. Cover with a lid and cook for about 3–5 minutes, or until eggs are your preferred consistency.
- Divide rice into two bowls and top with the chicken and egg mixture.
- Sprinkle furikake on top and enjoy!
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