Chicken and egg rice bowl in 25 minutes. Chicken and egg make it filling. Add spinach, peas or pak choi for extra vegetables, and measure the sugar and soy sauce sparingly.
Ingredients
- 300 g chicken thigh or breast
- 1 large onion
- 4 eggs
- 200 ml dashi or mild stock
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp sugar
- 300 g Japanese short-grain rice
- Optional: spinach, peas or pak choi
Method
- Prepare the rice and ingredientsCook the rice. Cut chicken into small pieces and slice the onion.
- Simmer the seasoning brothBring dashi, soy sauce, mirin and sugar to a simmer in a frying pan.
- Cook the chicken and onionCook onion and chicken gently for 8–10 minutes.
- Add the eggBeat the eggs only lightly and pour them over in two additions.
- Serve over riceWhen the egg is just set, serve over rice and add vegetables if desired.
Beginner tips
- Add spinach, peas or pak choi for extra vegetables, and use sugar and soy sauce sparingly.
Substitutions and variations
- For a meat-free bowl, use firm mushrooms and tofu and adjust the cooking time.
