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Japanese inspired chicken and egg rice bowl topped with fresh herbs and spices

Japanese Inspired Chicken and Egg Rice Bowl

A delicious and comforting bowl of rice topped with juicy chicken, silky eggs, and savory sauce, perfect for a quick family-friendly dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 500
Ingredients Method Notes

Ingredients
  

Chicken Preparation
  • 4 items boneless chicken thighs (about 600 g total)
  • 1.5 tbsp soy sauce
  • 1 tbsp vegetarian oyster sauce
  • 0.5 tsp black pepper
  • 2 tbsp cornstarch For crispiness
For Cooking
  • 1 small onion (sliced)
  • 1 tbsp neutral oil (like avocado or canola oil)
  • 4 items eggs (lightly beaten) Don't overcook for a silky texture
  • 0.75 cup dashi (chicken or vegetable stock)
  • 2 tbsp soy sauce
  • 1 tbsp mirin (Or ½ tbsp sugar) Sugar can be used as a substitute
  • to taste Green onion (to garnish)

Method
 

Preparation
  1. 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 everything.
Cooking
  1. 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.
  2. In the same pan, add sliced onion and sauté for 3–4 minutes until fragrant and slightly softened, soaking up all those savory chicken juices.
  3. Pour in the stock, soy sauce, and mirin. Stir well, then add the chicken back into the pan. Let it simmer for about 4 minutes.
  4. 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.
  5. Spoon everything over a warm bowl of rice, making sure to get that glossy sauce on top.

Notes

Store leftovers in the fridge for about 3-4 days. If freezing, leave out the eggs and add fresh eggs when reheating. Serve with a cucumber salad or pickled ginger.