Chicken & Egg Rice Bowl recipe ingredients 180g Chicken thigh, sliced 1 Red onion, sliced 2 Eggs, lightly beaten 3 tbsp Light soy sauce 2 tbsp Mirin 1 tsp Sugar 130ml Water intructions Marinate: Mix chicken with soy sauce, mirin, and sugar; let it sit for 20 minutes. Sauté: Sauté sliced onion in a pan over medium heat until fragrant (about 1 minute). Simmer: Add water (or dashi) to the onions and bring to a boil. Cook Chicken: Add the marinated chicken into the pan, spreading it out. Cover and cook for 5 minutes until no longer pink. Add Egg: Pour the beaten eggs over the chicken mixture. Set: Cover the pan and let the egg cook for 1-2 minutes until slightly runny or to your preference. Serve: Pour the mixture over a bowl of hot steamed rice.
Chicken & Egg Rice Bowl recipe ingredients 180g Chicken thigh, sliced 1 Red onion, sliced 2 Eggs, lightly beaten 3 tbsp Light soy sauce 2 tbsp Mirin 1 tsp Sugar 130ml Water intructions Marinate: Mix chicken with soy sauce, mirin, and sugar; let it sit for 20 minutes. Sauté: Sauté sliced onion in a pan over medium heat until fragrant (about 1 minute). Simmer: Add water (or dashi) to the onions and bring to a boil. Cook Chicken: Add the marinated chicken into the pan, spreading it out. Cover and cook for 5 minutes until no longer pink. Add Egg: Pour the beaten eggs over the chicken mixture. Set: Cover the pan and let the egg cook for 1-2 minutes until slightly runny or to your preference. Serve: Pour the mixture over a bowl of hot steamed rice.
