Japanese Chicken and Egg Rice Bowl

Flavor: Original; Cooking method: Boiling; Time: 20 minutes; Difficulty: Easy.

Steps to Make Japanese Chicken and Egg Rice Bowl

Cut the green onion into 3-4cm pieces.

Remove excess fat from the chicken thigh and loosen the meat with a knife.

Fry the chicken thigh in a pan until cooked, starting with the skin side down and flipping it over once the skin turns golden brown.

Cut the chicken thigh into small pieces once it’s cooked.

Beat the eggs.

In a pan, add Japanese broth, soy sauce, mirin, green onion, onion, and chicken thigh pieces. Bring the mixture to a boil.

Once the mixture is boiling, add half of the beaten eggs.

Add the remaining beaten eggs once the first half is cooked to your liking. Once the eggs are cooked, turn off the heat.

Pour the eggs and broth over rice.