Quick Japanese Bowl (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 boneless chicken thighs without skin, diced into 1-inch chunks
02 -
2 large eggs, gently whisked (just about 65% combined)
03 -
½ cup dashi or chicken broth
04 -
¼ medium onion, cut into thin slices
05 -
1 tablespoon mirin
06 -
1 tablespoon regular soy sauce
07 -
1 tablespoon sake
08 -
2 teaspoons white sugar
09 -
½ green onion, chopped small
10 -
2 cups cooked rice
# Steps to Follow:
01 -
Cut chicken into inch-sized chunks and pop them in a small bowl. Mix in the sake thoroughly. Let it sit while you get everything else ready.
02 -
Break eggs into a bowl and mix them just a bit. Leave some streaky parts so only about 65% gets blended. Put it aside for now.
03 -
Grab a small frying pan about 7 inches across. Combine your broth, soy sauce, mirin and sugar in it. Stir everything together.
04 -
Toss your sliced onions into the pan and spread them out. Add your chicken pieces in one layer. Cook them for around 2 minutes before flipping each piece over.
05 -
Drizzle the whisked eggs over your chicken in circles and let them cook about 2 minutes until they're mostly firm but still a bit runny. If you want fully cooked eggs, just cover the pan.
06 -
Fill a big bowl (roughly 7 inches wide) with your cooked rice. Pat it down flat, then slide your chicken and egg mix right on top. Sprinkle with chopped green onions and eat right away.
# Additional Tips:
01 -
You can keep this dish in the fridge for up to 4 days if you put it in a sealed container. Just warm it up for 2-3 minutes in your microwave or heat it on medium in a pan.