Cooked - Japanese Inspired Chicken And Egg Rice Bowl

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Japanese Inspired Chicken And Egg Rice Bowl

4.0

4 boneless chicken thighs (about 600 g total)

1.5 tbsp soy sauce

1 tbsp vegetarian oyster sauce

½ tsp black pepper

2 tbsp cornstarch

1 small onion (sliced)

1 tbsp neutral oil (like avocado or canola oil)

Green onion (to garnish)

4 eggs (lightly beaten)

¾ cup dashi (chicken or vegetable stock)

2 tbsp soy sauce

1 tbsp mirin (Or ½ tbsp sugar)

Season the Chicken: In a bowl, mix chicken thighs with soy sauce, vegetarian oyster sauce, and black pepper. Add a light coat of cornstarch and mix well to evenly coat.
Pan-Fry: Heat oil in a pan over medium-high heat. Add the chicken and cook for 2–3 minutes per side, until golden and about 80% cooked through. Remove and set aside.
Sauté the Onion: In the same pan, add sliced onion and sauté for 3–4 minutes until fragrant and slightly softened, letting it soak up all the savory chicken juices.
Add Sauce & Simmer: Pour in the stock, soy sauce, and mirin. Stir well, then add the chicken back into the pan. Let everything simmer for about 4 minutes so the chicken stays juicy and flavorful.
Finish with Eggs: Turn the heat down to low, Slowly pour in beaten eggs around the chicken. Cover with a lid and cook for 1–2 minutes, or until the eggs are just set and silky.
Serve: Spoon everything over a warm bowl of rice, making sure to get that glossy sauce on top.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍚Rice Bowl

Cuisine🇯🇵Japanese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 29 weeks ago

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