15-min Easy Japanese Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 skinless boneless chicken thighs, cut into 1-inch cubes
02 -
2 large eggs, lightly beaten (65% mixed)
03 -
½ cup chicken stock or dashi stock
04 -
¼ medium onion, thinly sliced
05 -
1 tablespoon mirin
06 -
1 tablespoon regular soy sauce
07 -
1 tablespoon sake
08 -
2 teaspoons white granulated sugar
09 -
½ green onion, finely chopped
10 -
2 cups cooked rice
# Instructions:
01 -
Slice chicken into 1-inch cubes and place them into a small bowl. Add sake and mix well. Let the chicken marinate while preparing other ingredients.
02 -
Crack the eggs into a bowl and beat lightly, ensuring about 65% of the yolk and white are blended while leaving some streaks. Set aside.
03 -
In a small frying pan (approximately 7 inches wide), combine chicken stock or dashi stock, soy sauce, mirin, and sugar. Stir until well mixed.
04 -
Add sliced onions to the pan and spread evenly. Add the marinated chicken, arranging it in a single layer. Cook for about 2 minutes, then flip the chicken pieces.
05 -
Pour the beaten eggs in a circular motion over the chicken and let cook for 2 minutes until mostly set but slightly runny. Cover with a lid if fully set eggs are preferred.
06 -
Scoop cooked rice into a large bowl (about 7 inches in diameter). Flatten the rice evenly, then slide the cooked chicken and egg mixture on top. Garnish with chopped green onions and serve immediately.
# Notes:
01 -
This dish will last up to 4 days if stored in an airtight container in the fridge. Reheat in the microwave for 2-3 minutes or on the stovetop over medium heat.