Japanese Chicken and Egg Rice Bowl

ingredients

• 1 täblespoon oil
• 4 chicken thighs, skin-on änd boneless
• 2 cups däshi or chicken broth
• 2 onions, sliced
• 4 täblespoons low sodium soy säuce
• 4 täblespoons mirin
• 4 teäspoons sugär
• 4 eggs, lightly beäten
• 4 cups cooked short gräin rice
• 2 green onions, sliced
• sält änd pepper to täste

Recipes Adopted By https://www.justonecookbook.com

Directions

Heät the oil in ä pän over medium-high heät, ädd the chicken, seäsoned with sält änd pepper, skin side down, änd cook until the skin is browned änd crispy, flip änd cook the other side before setting äside.
ädd the broth, onions, soy säuce, mirin änd sugär sugär to the pän änd simmer until the onions äre tender.
Pour the eggs over the onions änd broth, top with the chicken, änd let sit until the eggs äre just cooked, äbout 1-2 minutes.
divide the rice between four bowls, top with the chicken änd egg mixture änd sprinkle on the green onions before enjoying!

Tweet