CATEGORIES
Breakfast

Japanese Chicken and Egg Rice Bowl

Prep:
15 m
Cook:
40 m
Ready in:
55 m
Yum
Chicken and onion are cooked with eggs and served over rice in this Japanese favorite!
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INGREDIENTS
Servings: 1
Jasmine rice
2 cups
Water
4 cups
Chicken thighs 
4, skinless, deboned, cut into 1/2-in pieces
Onion, sliced to half-moons 
1
Dashi stock
2 cups, made from dashi powder
Soy sauce
¼ cup
Rice wine
3 tbsp.
Brown sugar
3 tbs.
Eggs 
4
DIRECTIONS
  1. Add water to a saucepan and place over high heat to bring to a boil.
  2. Meanwhile, place the rice into a colander or a big sieve and rinse it thoroughly several times until the drained water comes out clear.
  3. Add rice, reduce heat to medium-low, and cook for about 20 minutes or until the rice has absorbed all the water.
  4. Add chopped chicken to a non-stick skillet, cook over medium heat, stirring often, until fully cooked and slightly browned (5 minutes or so).
  5. Add sliced onion, stir to mix with chicken and cook for 5 minutes until soft.
  6. Add dashi stock, rice wine, soy sauce, and sugar; stir thoroughly until sugar has dissolved.
  7. Bring to a boil; reduce heat slightly and let simmer without a lid until the mixture has thickened slightly (about 10 minutes)
  8. Add beaten eggs over the chicken mixture. Cover with a lid and let cook for 5 minutes. Remove from the cooker.
  9. Divide cooked rice between 4 soup bowls; top with chicken-egg mixture. Ladle about ½ cup of the liquid from the skillet into each bowl. Serve hot.
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