Chicken-And-Egg Rice Bowl

Name: Chicken-And-Egg Rice Bowl
Ingredients: 2 boneless, skinless chicken thighs; 1 small yellow onion; 2 eggs, lightly beaten; 2 tablespoons mirin; 2 tablespoons sake; 1 cup dashi (or chicken broth); 2 tablespoons soy sauce; 1 tablespoon sugar; 1 cup brown rice, uncooked; Optional garnishes: pickled daikon and carrots, thinly sliced scallions, thinly sliced radishes

10 ingredients

5 steps

Ingredients

2 boneless, skinless chicken thighs
1 small yellow onion
2 eggs, lightly beaten
2 tablespoons mirin
2 tablespoons sake
1 cup dashi (or chicken broth)
2 tablespoons soy sauce
1 tablespoon sugar
1 cup brown rice, uncooked
Optional garnishes: pickled daikon and carrots, thinly sliced scallions, thinly sliced radishes

Directions

1

Prepare rice according to package instructions, so it will be done at about the same time as the chicken (about 20 minutes for prep and cooking).
2

Slice the onion into quarter-inch thick half moons and cut the chicken into bite-size pieces.
3

Combine mirin, sake, dashi, soy sauce, and sugar in a pan and bring to a boil. Reduce heat and simmer for a minute. Add onion in a single layer and place chicken on top. Cover and cook for 10 minutes.
4

Pour egg over the chicken, shaking the pan gently to distribute it evenly. Cover and cook for 1-2 minutes, until the egg is set.
5

Spoon the chicken, egg, onions, and sauce over the rice in serving bowls. Top with garnishes and serve.