Chicken and Egg Rice Bowl

Method

1. Simmer dashi, soy sauce, mirin and sugar in a wide pan.

2. Add the onion and chicken and cook 8 minutes until the chicken is done.

3. Pour in half the eggs, cover for 1 minute.

4. Add the remaining eggs and cook until just set and softly runny.

5. Divide rice among bowls and slide the chicken and egg on top.

6. Sprinkle with scallions.

• japanese
• rice bowl
• quick

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