Japanese Chicken and Egg Rice Bowls

Servings: 4 · Prep: 20 min · Cook: 30 min · Total: 50 min

Ingredients

• 1 1/2 pounds Boneless skinless chicken thighs
• 1 each Yellow onion
• 6 each Eggs
• 1 1/2 cups Short-grain white rice
• 1 3/4 cups Water
• 1 cup Low-sodium chicken broth
• 1/4 cup Reduced-sodium soy sauce
• 1/4 cup Mirin
• 1 tablespoon Granulated sugar
• 3 each Scallions
• 1 each English cucumber
• 3 tablespoons Unseasoned rice vinegar

Equipment

Whisk; Knife; Measuring cups and spoons; Fine-mesh strainer; Large spoon; 2 mixing bowls; Instant-read food thermometer; 3-quart saucepan with tight-fitting lid; 12-inch deep skillet with lid; 2 cutting boards; whisk; knife; measuring cups and spoons; fine-mesh strainer; large spoon; instant-read food thermometer

Steps

1. Prepare the vegetables. Wash your hands with soap and water for at least 20 seconds. Rinse the cucumber, scallions, and peeled onion under running water, rubbing the cucumber skin clean. Dry the produce and trim away any damaged areas. Halve the onion lengthwise and slice it 1/4 inch thick. Thinly slice the cucumber and scallions, keeping them separate.
   • 1 Each yellow onion — peeled, halved lengthwise, and sliced 1/4 inch thick
   • 3 Each scallions — rinsed, dried, and thinly sliced
   • 1 Each english cucumber — rinsed, dried, and thinly sliced
2. Dress and chill the cucumber salad. In a mixing bowl, whisk together the rice vinegar, 1 tablespoon soy sauce, and 1 teaspoon sugar until the sugar dissolves. Add the cucumber and toss thoroughly. Refrigerate while preparing the bowls, allowing at least 15 minutes for the cucumber to absorb the dressing.
   • 3 tablespoons rice vinegar
   • 1 tablespoon soy sauce
   • 1 teaspoon granulated sugar
   • 1 Each english cucumber — rinsed, dried, and thinly sliced

   Refrigerate the cucumber salad while it absorbs the dressing.

3. Prepare the chicken and eggs. On a separate cutting board, trim excess fat from the chicken and cut the meat into approximately 1-inch pieces. Do not rinse the raw chicken. Wash your hands, knife, board, and any surfaces that touched it. Crack the eggs into the second mixing bowl and beat until the whites and yolks are combined. Wash your hands after handling the eggs.
   • 1 1/2 pounds chicken thighs — trimmed of excess fat and cut into approximately 1-inch pieces
   • 6 Each eggs — cracked and beaten until the whites and yolks are combined

   Do not rinse raw chicken. Keep raw chicken and eggs separate from the cucumber salad and scallion garnish; wash hands and clean the knife, board, and surfaces that touched them.

4. Steam the rice. Rinse the rice in the fine-mesh strainer under cold running water until the water runs mostly clear, then drain well. Place the rice and 1 3/4 cups water in the saucepan. Bring to a boil over medium-high heat, cover tightly, and reduce the heat to low. Cook for 18–20 minutes, until the water is absorbed. Remove from the heat and leave covered for 10 minutes. Cook the chicken mixture while the rice cooks and rests.
   • 1 1/2 cups short-grain white rice — rinsed until the water runs mostly clear and drained
   • 1 3/4 cups Water
5. Simmer the onion and sauce. Combine the chicken broth, remaining 3 tablespoons soy sauce, mirin, and remaining 2 teaspoons sugar in the skillet. Add the onion and bring to a gentle simmer over medium heat. Reduce the heat to medium-low, cover, and simmer for 5 minutes, until the onion begins to soften.
   • 1 cup chicken broth
   • 3 tablespoons soy sauce
   • 1/4 cup mirin
   • 2 teaspoons granulated sugar
   • 1 Each yellow onion — peeled, halved lengthwise, and sliced 1/4 inch thick
6. Cook the chicken through. Add the chicken and spread it into an even layer among the onions. Maintain a gentle simmer, partially covered, for 8–12 minutes, turning the pieces halfway through. Check several of the largest pieces with a clean instant-read thermometer; the chicken must reach 165°F (74°C) before adding the eggs. If necessary, continue simmering and checking until it reaches that temperature.
   • 1 1/2 pounds chicken thighs — trimmed of excess fat and cut into approximately 1-inch pieces

   Check several of the largest chicken pieces with a clean thermometer and continue simmering until they reach 165°F (74°C).

7. Cook the eggs until fully set. Spread the cooked chicken and onion evenly across the skillet. Slowly pour the beaten eggs over the entire surface. Reduce the heat to low, cover, and cook without stirring for 4–7 minutes, until the eggs are fully set with no runny patches. The egg layer should reach at least 160°F (71°C). Keep the heat gentle so the eggs remain tender; liquid simmering sauce beneath the set eggs is expected.
   • 6 Each eggs — cracked and beaten until the whites and yolks are combined

   Cook until the eggs are fully set with no runny patches and the egg layer reaches at least 160°F (71°C).

8. Assemble and serve the bowls. Gently fluff the rice with the spoon and divide it among four bowls. Spoon one-quarter of the chicken, onion, and egg mixture over each bowl, then divide all the remaining simmering sauce among them. Divide the sliced scallions evenly among all four bowls. Toss the cucumber salad again and divide it among four side dishes. Serve immediately.
   • 3 Each scallions — rinsed, dried, and thinly sliced

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