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Chicken and Egg Rice Bowl

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
40 min
SERVINGS
4 servings
Breakfast Lunch Japanese
Chicken and Egg Rice Bowl
Ingredients
  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken thighs, cut into small pieces
  • 1 onion, cut in half and sliced
  • 2 cups dashi stock, made with dashi powder
  • 1/4 cup soy sauce
  • 3 tablespoons mirin (Japanese rice wine)
  • 3 tablespoons brown sugar
  • 4 large eggs
  • 4 cups hot cooked white rice
Instructions
1
Preheat your stove to a medium heat setting and place a large skillet on the surface, filling it with oil.
2
Once the oil is warm and shimmering, carefully add your chicken pieces to the skillet and cook until they start to develop a golden brown hue, approximately 5 minutes have passed.
3
Next, introduce the onion into the skillet and stir it constantly until it becomes transparent, roughly 5 minutes have elapsed.
4
Now, pour in the stock, whisking it with soy sauce, mirin, and brown sugar until these ingredients are fully incorporated.
5
As the mixture starts to bubble, reduce the heat and let it simmer until it has slightly thickened, around 10 minutes have passed.
6
In a separate bowl, thoroughly whisk eggs until they are well-mixed and smooth, then pour the egg mixture into the hot stock mixture.
7
Cover the skillet with a lid and lower the heat to its lowest setting, allowing it to gently steam until the egg is cooked through, approximately 5 minutes have passed.
8
Remove the skillet from the heat source and set it aside.
9
Now, divide your cooked rice evenly among 4 deep soup bowls.
10
Top each bowl with an equal amount of the hot and savory soup mixture.