Quick, Easy and Creamy Chicken and Egg Rice Bowl

Quick, Easy and Creamy Chicken and Egg Rice Bowl

If you're strapped for time, this recipe is a life-saver! Enjoy the sweet and creamy eggs!

Ingredients: 4 servings

Chicken thigh meat
1 bunch
Warm cooked rice
4 servings
Shichimi spice (optional)
to taste
For the sauce
◎Dashi stock granules
to taste
1 tablespoon
◎Soy sauce
3 tablespoons
3 tablespoons


1. Beat the eggs. Slice onions into wedges, discard the root of mitsuba and cut into 3. Cut the chicken into bite sized pieces.
2. Boil the ◎ ingredients for the sauce in a skillet. Add the onion and simmer for about a minute.
3. Add the chicken and simmer until it has cooked through.
4. Top with mitsuba.
5. Pour half of the beaten eggs right away. When it puffs up, pour in the rest of the eggs. Turn off the heat when it's half cooked.
6. Place on top of the rice in a bowl, using a ladle. Sprinkle with shichimi spice if you like. Done!

Story Behind this Recipe

I created this recipe when I had no time to cook, but didn't want to go out and spend money. This recipe helps me a lot!