Japanese Chicken and Egg Rice Bowl (Printable Version)
A comforting Japanese classic with tender chicken and eggs in savory sauce over steaming rice, ready in 30 minutes.
# Ingredient List:
→ Protein & Eggs
01 - 2 boneless, skinless chicken thighs (approximately 9 ounces), cut into bite-sized pieces
02 - 3 large eggs, lightly beaten
→ Vegetables & Aromatics
03 - 1 small onion, thinly sliced
04 - 2 spring onions, finely sliced for garnish
→ Sauce
05 - 1/2 cup dashi stock or low-sodium chicken broth
06 - 2 tablespoons soy sauce
07 - 1 tablespoon mirin
08 - 1 tablespoon sake
09 - 1 teaspoon sugar
→ Rice
10 - 2 bowls cooked Japanese short-grain rice (approximately 10 ounces)
# Step-by-Step Instructions:
01 - Combine dashi stock, soy sauce, mirin, sake, and sugar in a small bowl. Stir thoroughly until sugar completely dissolves.
02 - Heat a medium skillet over medium heat. Add sliced onion and sauce mixture. Simmer for 3-4 minutes until onion becomes translucent and softened.
03 - Add chicken pieces to the pan. Cover and simmer for 6-8 minutes, turning pieces halfway through, until chicken is fully cooked and no longer pink inside.
04 - Pour beaten eggs evenly over the chicken and onion mixture. Cover and cook for 1-2 minutes until eggs are just set but still slightly runny. Remove from heat immediately to prevent overcooking.
05 - Divide hot steaming rice between two serving bowls. Gently slide the chicken and egg mixture over the rice, distributing evenly between bowls.
06 - Sprinkle sliced spring onions over the top. Serve immediately while eggs remain silky and warm.
# Tips from hearthlykitchen:
01 -
- The way silky eggs hug tender chicken in that golden sauce is something special
- Ready in thirty minutes but tastes like you simmered it all afternoon
- Comfort food that does not require hours of standing over a stove
02 -
- Removing the pan from heat the second eggs are set keeps them silky instead of rubbery
- The residual heat continues cooking the eggs so timing here makes all the difference
03 -
- A sprinkle of shichimi togarashi adds gentle heat without overwhelming the delicate flavors
- Room temperature eggs blend more smoothly into the sauce mixture