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Japanese Inspired Chicken and Egg Rice Bowl

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A comforting Japanese-inspired dish featuring tender chicken thighs, savory sauces, and fluffy eggs served over rice.

Ingredients

Scale
  • 4 boneless chicken thighs (about 600 g total)
  • 1.5 tbsp soy sauce
  • 1 tbsp vegetarian oyster sauce
  • ½ tsp black pepper
  • 2 tbsp cornstarch
  • 1 small onion (sliced)
  • 1 tbsp neutral oil (like avocado or canola oil)
  • Green onion (to garnish)
  • 4 eggs (lightly beaten)
  • ¾ cup dashi (chicken or vegetable stock)
  • 2 tbsp soy sauce
  • 1 tbsp mirin (or ½ tbsp sugar)

Instructions

  1. Combine chicken thighs with 1.5 tablespoons of soy sauce, the vegetarian oyster sauce, and black pepper. Mix in the cornstarch until the chicken is well-coated.
  2. Heat the neutral oil in a pan over medium-high heat. Add the chicken and cook for about 2-3 minutes on each side until golden brown. Once cooked, remove the chicken and set it aside.
  3. Add the sliced onion to the same pan. Sauté for approximately 3-4 minutes until fragrant and translucent.
  4. Pour in the dashi, followed by the additional soy sauce and mirin. Stir well and let the mixture heat up before adding the chicken back to the pan. Simmer for about 4 minutes, allowing the flavors to meld.
  5. Lower the heat and slowly pour in the beaten eggs around the chicken. Cover the pan and cook until the eggs are just set, usually about 1-2 minutes.
  6. Serve this delicious chicken and egg mixture over warm rice, drizzling any remaining sauce on top, and garnish with green onion.

Notes

Use fresh ingredients for the best flavor; consider mixing some sesame oil into the neutral oil for richness.

Nutrition

Find it online: https://sousviderecipe.com/japanese-inspired-chicken-and-egg-rice-bowl/