Description
A comforting Japanese rice bowl made with tender chicken, softly set eggs, and a savory-sweet sauce served over warm rice.
Ingredients
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1 tablespoon vegetable oil
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1 medium onion, thinly sliced
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250 g boneless, skinless chicken thighs, cut into bite-sized pieces
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120 ml water
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3 tablespoons soy sauce
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1 tablespoon sugar
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1 tablespoon alcohol-free sweet rice seasoning
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3 large eggs, lightly beaten
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2 cups cooked short-grain rice
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1 green onion, finely sliced
Instructions
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Heat oil in a skillet over medium heat and cook onion until soft.
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Add chicken and cook until lightly opaque.
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Stir in water, soy sauce, sugar, and sweet rice seasoning and simmer gently.
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Pour beaten eggs over the mixture, cover, and cook until softly set.
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Serve over warm rice and garnish with green onion.
Notes
For best results, serve immediately while the eggs are tender and the rice is hot. Adjust seasoning slightly to taste if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes