15-min Japanese Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups steamed rice
02 -
2 medium eggs, whisked with some streaks left (around 65% mixed)
03 -
2 boneless, skinless chicken thighs, diced into 1-inch pieces
04 -
1/2 of a green onion, chopped finely
05 -
1/4 medium onion, sliced thinly
06 -
1/2 cup dashi or chicken stock
07 -
1 tablespoon of soy sauce
08 -
1 tablespoon of sake
09 -
1 tablespoon of mirin
10 -
2 teaspoons of white sugar
# Instructions:
01 -
Cut the chicken into small, 1-inch cubes and put them in a bowl. Toss with sake and stir it around to coat. Leave aside while prepping the rest.
02 -
Lightly beat the eggs in a bowl, mixing just enough to combine most of the whites and yolks but keeping visible streaks. Set this aside for later.
03 -
Stir together the stock, mirin, soy sauce, and sugar in a small frying pan that’s about 7 inches wide. Mix until everything’s blended well.
04 -
Spread the sliced onions into the pan and arrange them evenly. Layer the marinated chicken on top in a single layer. Cook 2 minutes, then turn the chicken pieces over.
05 -
Drizzle the beaten eggs over the chicken in a circular motion. Let it cook for about 2 minutes until it’s mostly set but still a little runny on top. Cover with a lid if you’d rather it fully set.
06 -
Fill a big bowl (about 7 inches wide) with an even layer of cooked rice. Slide the egg and chicken mix on top. Sprinkle some chopped green onions on it, and dig in while it’s hot!
# Notes:
01 -
Keep it in an airtight container in the fridge, and it’ll stay good for up to 4 days. Microwave it for 2-3 minutes or warm it up in a pan on medium heat.