Japanese Chicken Egg Bowl (Print-Friendly Version)

Tender chicken and soft eggs gently cooked in a savory broth served atop warm rice.

# Ingredients Required:

→ Rice

01 - 400 g cooked Japanese short-grain rice

→ Protein

02 - 2 boneless, skinless chicken thighs, cut into bite-sized pieces

03 - 2 large eggs

→ Vegetables

04 - 1 small onion, thinly sliced

05 - 1 green onion, finely chopped

→ Sauces and Seasonings

06 - 240 ml dashi (Japanese soup stock)

07 - 45 ml soy sauce

08 - 30 ml mirin (sweet rice seasoning)

09 - 12 g sugar

# Detailed Directions:

01 - Combine dashi, soy sauce, mirin, and sugar in a small pan. Bring to a gentle simmer over medium heat, allowing the flavors to meld.

02 - Add sliced onions and chicken pieces to the simmering base. Cook until the chicken is fully cooked and the onions become soft and translucent.

03 - Lightly beat the eggs and slowly pour over the chicken and onion mixture. Cover the pan and cook until the eggs are just set but still silky.

04 - Place warm cooked rice into serving bowls. Gently ladle the chicken and egg mixture, including some broth, over the rice.

05 - Sprinkle with finely chopped green onion and serve immediately while warm.

# Helpful Advice:

01 - Use a non-stick pan to achieve the best texture when cooking eggs.

02 - Adjust soy sauce quantity to preference for saltiness.

03 - Serve immediately to enjoy optimal flavor and texture.

Return