Quick & Cozy Japanese Chicken & Egg Rice Bowl Recipe

This Japanese Chicken & Egg Rice Bowl is a quick, comforting dish that's simple to make and fully customizable.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 2 bowls

Course: Dinner

Cuisine: Japanese

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken Mixture

2 lbs Chicken Thighs or chicken breast for a leaner option
1 medium Onion yellow or white onions work best
4 tbsp Soy Sauce adjust to taste
2 tbsp Mirin or sugar and vinegar mixture
1 tbsp Sugar use brown sugar for richer taste

For the Broth

1 cup Chicken Stock/Dashi or vegetable broth for vegetarian version

For the Eggs

4 large Eggs lightly beaten

For Serving

2 cups Rice white rice or short-grain rice
Optional Garnishes Green Onion, Sesame Oil, Nori, Togarashi

Equipment

non-stick skillet
Mixing Bowl

Method

Step-by-Step Instructions

In a medium bowl, combine chicken thighs with soy sauce, mirin, and sugar. Marinate for 5-10 minutes.
Crack the eggs into a separate bowl and lightly beat them until well combined—about 1-2 minutes.
Heat a non-stick skillet over medium heat, add chicken stock or dashi, and bring to a gentle boil. Sauté the sliced onions for about 1 minute.
Add the marinated chicken to the pan, cooking for 1-2 minutes per side until nearly cooked through and golden.
Pour the beaten eggs over the chicken and broth. Let it set slightly, then gently scramble until slightly runny—about 1-2 minutes.
Serve the chicken and egg mixture over warm rice, garnishing as desired.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 80gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 250mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

This dish is perfect for busy weeknights and can be customized with vegetables or mushrooms to taste.

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