Quick Japanese Meal Bowl (Printable Version)
A warming Japanese egg and chicken rice dish that's ready in only 15 minutes.
# What You'll Need:
→ Main Ingredients
01 -
2 boneless chicken thighs without skin, diced into 1-inch chunks
02 -
2 big eggs, gently whisked (about 65% combined)
03 -
½ cup dashi or chicken broth
04 -
¼ medium onion, cut into thin slices
05 -
1 tablespoon mirin
06 -
1 tablespoon regular soy sauce
07 -
1 tablespoon sake
08 -
2 teaspoons white sugar
09 -
½ green onion, chopped small
10 -
2 cups cooked rice
# Step-by-Step Guide:
01 -
Cut chicken into 1-inch chunks and toss them in a small bowl with sake. Let them sit while you get everything else ready.
02 -
Break eggs into a bowl and mix them lightly so they're about 65% combined with some separate streaks still visible. Put aside for now.
03 -
Grab a small 7-inch pan and pour in your broth or dashi, soy sauce, mirin, and sugar. Stir everything together.
04 -
Scatter onion slices across the pan evenly. Add your soaked chicken pieces in one layer. Let them cook about 2 minutes, then turn them over.
05 -
Drizzle the whisked eggs in circles over your chicken. Cook for 2 minutes until mostly firm but a bit runny on top. Pop a lid on if you want fully set eggs.
06 -
Fill a big bowl (around 7 inches wide) with your cooked rice. Pat it down flat, then gently tip the egg-chicken mix on top. Sprinkle with chopped green onions and eat right away.
# Additional Notes:
01 -
You can keep this meal in a sealed container in your fridge for up to 4 days. Just warm it up in the microwave for 2-3 minutes or heat it on your stove at medium heat.