Chicken Egg Bowl (Printable Version)

Juicy chicken and soft eggs cooked gently in umami broth served on hot rice.

# Ingredients You'll Need:

→ Rice

01 - 400 g of Japanese short-grain rice, already cooked

→ Protein

02 - Two chicken thighs without skin or bones, chopped small
03 - Two large eggs

→ Veggies

04 - Thin slices from a small onion
05 - Chopped green onion

→ Sauces and Seasonings

06 - 45 ml soy sauce
07 - A bit of sugar, about 12 g
08 - 240 ml dashi, which is Japanese soup stock
09 - 30 ml mirin, a sweet rice seasoning

# Detailed Preparation Steps:

01 - Beat the eggs lightly then pour them gently over the chicken and onions. Cover and cook till eggs are just set but still soft.
02 - Pour dashi, sugar, soy sauce and mirin into a small pan. Heat it on medium till it just starts simmering and flavors mix well.
03 - Fill bowls with warm rice, then spoon over the chicken, egg, and some of the broth.
04 - Toss in the chicken pieces and onion slices into the simmering sauce. Cook till chicken is done and onions are soft and clear.
05 - Scatter chopped green onion on top and serve while everything’s nice and hot.

# Helpful Tips:

01 - A non-stick pan helps keep the eggs smooth and tender.
02 - Feel free to add more or less soy sauce to suit your taste.
03 - Eat it right away to get the best taste and texture.

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