Chicken and Egg Rice Bowl

Name: Chicken and Egg Rice Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: cooked rice 2 cup; chicken thigh 250 g; onion 100 g; eggs 3 ea; soy sauce 2 tbsp; mirin 1 tbsp; water 150 ml

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Chicken thigh and onion simmer in nothing more than water, soy sauce and mirin, with no dashi.

The eggs are beaten only lightly, so streaks of white remain, and poured in two goes: the first half sets around the edges, the second stays soft and barely trembling, and the topping ends up marbled yellow and white. A little broth is left in the pan to soak into the rice underneath.

Ingredients

servings

IngredientAmount

eggs3 ea

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Instructions

6 steps

1

Cut 250 g chicken thigh into even bite-size pieces so they cook at the same pace.

Slice 100 g onion thinly, then lightly beat 3 eggs, leaving some streaks of white for a softer final texture.
2

Put 150 ml water, 2 tablespoons soy sauce, and 1 tablespoon mirin in a pan over medium heat.

When small bubbles appear around the edge, simmer for about 30 seconds to blend the seasoning evenly.
3

Add the onion first and simmer for about 1 minute to draw out its sweetness.

Spread the chicken thigh pieces in a single layer, lower the heat to medium low, and cook about 5 minutes without boiling hard.
4

When the chicken turns opaque and feels springy, spoon some broth over the top.

Check the center of the thickest piece for any pink areas, and cook for 1 more minute if any remain.
5

Pour in half of the beaten egg in a circular motion, cover the pan, and wait 30 seconds.

Once the edges begin to set, add the remaining egg and reduce the heat to low.
6

Turn off the heat while the egg is still softly set and a little broth remains in the pan.

Slide the chicken, onion, egg, and broth over 2 cups cooked rice, then serve immediately.