- Main
- Chicken
- Japanese
- Stovetop
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the rice
- 2 cups
short-grain Japanese rice, rinsed until the water runs clear
the rest in step 1, 1 cup in step 7
- 2 1/4 cups
water
For the broth
- 1 cup
dashi (or water with 1/2 tsp instant dashi powder)
the rest in step 2, 1/2 cup in step 4
- 4 tbsp
soy sauce
the rest in step 2, 2 tbsp in step 4
- 4 tbsp
mirin
the rest in step 2, 2 tbsp in step 4
- 2 tsp
sugar
the rest in step 2, 1 tsp in step 4
For the bowls
- 1 1/4 lb
boneless, skinless chicken thighs, sliced 1/2 inch thick
10 oz in step 5
- 1
medium onion, halved and thinly sliced
1/2 in step 4
- 6
eggs
the rest in step 3, 3 in step 6
- 3
scallions, thinly sliced
1 in step 6, 1 in step 8
shichimi togarashi or nori strips, for serving (optional)
- Dairy-free
Contains eggs (eggs), soy (soy sauce), wheat (soy sauce) and fish (dashi (or water with 1/2 tsp instant dashi powder)).
Not checked: boneless, skinless chicken thighs, shichimi togarashi or nori strips.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put the rinsed rice and water in a saucepan, bring to a boil over high heat, then cover, turn the heat to low and cook 15 minutes. Take it off the heat and let it sit, covered, while you cook the chicken.
20 min, hands-off
- the rest of the short-grain Japanese rice
- 2 1/4 cups water
- Step 2
In a bowl, stir together the dashi, soy sauce, mirin and sugar until the sugar dissolves. This is your simmering broth.
3 min
- the rest of the dashi (or water with 1/2 tsp instant dashi powder)
- the rest of the soy sauce
- the rest of the mirin
- the rest of the sugar
- Step 3
Crack the eggs into a second bowl and beat them just a few strokes with a fork, so streaks of white and yolk remain. Do not whisk them smooth.
2 min
- the rest of the eggs
- Step 4
For the first batch: pour half the broth into a 9- or 10-inch skillet and add half the onion. Bring to a simmer over medium heat and cook 2 minutes, until the onion softens.
2 min
- 1/2 cup dashi (or water with 1/2 tsp instant dashi powder)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp sugar
- 1/2 medium onion
- Step 5
Lay half the chicken in the skillet in a single layer. Simmer 5 to 6 minutes, turning the pieces once, until the chicken is cooked through and no longer pink inside.
6 min
- 10 oz boneless, skinless chicken thighs
- Step 6
Pour half the beaten eggs evenly over the chicken and scatter over a third of the scallions. Cover and cook 1 to 2 minutes, until the eggs are just set at the edges and still soft and custardy in the middle. Turn off the heat.
2 min
- 3 eggs
- 1 scallions
- Step 7
Fluff the rice and divide half of it between two deep bowls. Slide the chicken and egg out of the skillet onto the rice in two portions, keeping it in one soft sheet as much as you can, and spoon a little of the broth from the pan over each.
2 min
- 1 cup short-grain Japanese rice
- Step 8
Wipe the skillet and repeat steps 4 through 7 with the remaining broth, onion, chicken, eggs and rice for the other two bowls. Top all four with the last of the scallions and a sprinkle of shichimi togarashi or nori, and serve right away.
10 min
- 1 scallions
- shichimi togarashi or nori strips
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026