Japanese Oyakodon: Chicken and Mushroom Bowl

Step 1: Sauté the aromatic. Heat the avocado oil in a deep-frying pan or wok over medium heat. Add the onion and mushrooms and cook for 5 minutes, until they are soft and lightly golden.

Step 2: Next, combine chicken & sauce. Add the shredded chicken to the pan and cook for 3-4 minutes while stirring. In a separate small bowl, combine the soy sauce, rice vinegar, brown sugar, and chicken stock. Stir to mix well. Pour 1/3 cup of this soy mixture into the pan with the chicken and vegetables. Stir to combine and bring to a simmer.

Step 3: Then, cook the Omelet. Pour the lightly beaten eggs evenly over the simmering chicken and vegetable mixture. Do not stir. Cover the pan and cook for about 2 minutes, or until the eggs are just lightly set and the yolks are slightly runny in the center (adjust cook time based on your preference).

Step 4: Finally, assemble & serve.

1. Add the rice and the remaining soy mixture to a deep serving bowl.
2. Carefully cut the chicken and egg mixture into large pieces (about 2-4 pieces) and place them on top of the rice.
3. Top with the shaved celery and sprinkle with sesame seeds.
4. Drizzle with Tonkatsu sauce, if desired, and serve immediately.

Recipe by The Produce Moms.