Comforting Japanese Chicken & Egg Rice Bowl in Minutes

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This Japanese Chicken & Egg Rice Bowl is a comforting and quick dish perfect for busy weeknights.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 bowls

Course: Dinner

Cuisine: Japanese

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken and Broth

150 g skinless boneless chicken thighs Can substitute with chicken breast.
1/2 medium onion Shallots can be used for a milder taste.
1/2 cup chicken stock or dashi Dashi is traditional.
1 tbsp soy sauce Adjust to taste.
1 tbsp mirin Can substitute with rice vinegar or a dash of sugar.
1 tsp sugar Honey or maple syrup can be alternatives.

For the Egg Topping

2 large eggs For a vegan version, use scrambled tofu with turmeric.

For Serving

1 1/2 cups cooked rice Short-grain or sushi rice is traditional.
garnish (green onion, sesame oil, nori, togarashi) Optional but recommended.

Equipment

small pan
Mixing Bowl
whisk

Method

Step-by-Step Instructions

Marinate the chicken by mixing the chicken thighs with soy sauce, mirin, and sugar. Let sit for 5-10 minutes.
Prepare the egg mixture by whisking the eggs in a bowl until the yolks and whites are blended.
Cook the onions in chicken stock or dashi, sautéing until fragrant.
Add the marinated chicken to the pan, cooking until golden brown on both sides.
Pour the egg mixture over the chicken and onions, cooking gently until slightly runny.
Serve the chicken and eggs over warm rice, garnishing as desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 180mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 2mg

Notes

Fresh ingredients make a difference for best results and flavor.

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