Creamy, Soft Chicken and Egg Rice Bowl

Creamy, Soft Chicken and Egg Rice Bowl

Our family recipe for chicken and egg rice bowl is the best. The soft-set egg is so creamy, you just need a few ingredients, and it's inexpensive too. It's my go-to recipe whenever I can't think what to make for dinner!

Ingredients: 3 frying-pans' worth

2 per panful, 6 total
Chicken thigh meat
150 g
1 large
★ Dashi stock
1 1/2 cups (300 ml)
★ Sugar
3 tablespoons
★ Soy sauce
1/3 cup (about 65 ml)
1/3 cup (about 65 ml)
to taste


1. Separate the egg whites from the yolks, and mix each well. Slice the onion thinly with the grain. Cut the chicken into bite sized pieces. Chop up the mitsuba into 3-4 cm long pieces.
2. Mix the ingredients marked ★ in a large bowl.
3. Put 2 ladles' worth of the combined sauce from Step 2 into a frying pan and bring to a boil over medium heat. When it's boiling put in the onion and chicken in one layer.
4. When the chicken and onion are cooked, turn down the heat to low and add the beaten egg yolk evenly around the pan.
5. Simmer for 1 to 1 1/2 minutes over low heat until the perimeter starts to set. Add the mitsuba.
6. Add the beaten egg white evenly around the perimeter of the pan, not the center.
7. Put on a lid and simmer over low heat for another 30 seconds to a minute.
8. Be careful not to cook the egg white for too long!
9. Put some rice into a bowl, and top with the mixture and any sauce left in the pan. Enjoy!
10. In our family 1 frying pan's worth is 2 servings. So this recipe makes 6 servings in total! I can eat a whole frying pan's worth all by myself.

Story Behind this Recipe

I learned it from my mother, but it's so easy I got it right away! My boyfriend was impressed too.