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–+ servings
Japanese Chicken and Egg Rice Bowl

Japanese Chicken and Egg Rice Bowl: Comfort Food Bliss

This Japanese Chicken and Egg Rice Bowl is a comforting dish that brings heartwarming flavors to your table, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup short-grain rice Rinsed until water runs clear
For the Chicken
  • 1 pound chicken (thigh or breast) Cut into bite-sized pieces
For the Eggs
  • 2-3 units eggs Gently whisked
For the Broth
  • 3 tablespoons soy sauce Can substitute with tamari for gluten-free
  • 1 tablespoon mirin Sweet rice wine
  • 1 cup dashi broth (or chicken broth) Vegetable broth for vegetarian option
For the Garnish
  • 2 tablespoons green onions Sliced for garnish

Equipment

  • Rice Cooker
  • medium saucepan
  • large pan
  • Bowl

Method
 

Step-by-Step Instructions
  1. Rinse 1 cup of short-grain rice under cold water until the water runs clear. In a rice cooker or medium saucepan, add the rinsed rice with 1.5 cups of water. Cook according to instructions or bring to boil, cover, and simmer for about 15-18 minutes until tender and fluffy.
  2. Cut 1 pound of chicken into bite-sized pieces. In a large pan, combine chicken with 1 cup of dashi broth. Simmer over medium heat for 6-8 minutes until tender and golden brown.
  3. Stir in 3 tablespoons of soy sauce and 1 tablespoon of mirin into the pan. Simmer for an additional 2-3 minutes, stirring occasionally.
  4. Reduce heat to low and crack 2-3 eggs into a bowl, whisking gently. Slowly pour the eggs into the chicken mixture while stirring continuously. Cook for about 2 minutes until eggs are just set but creamy.
  5. Fluff the cooked rice with a fork and spoon it into individual bowls. Ladle the chicken and egg mixture over rice and garnish with sliced green onions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 250mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 1gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 3mg

Notes

For best texture, do not freeze the whole dish together, as the rice may become mushy. Consider adding vegetables or using tofu for variation.

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