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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken and Egg Rice Bowl Recipe

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This recipe for Chicken and Egg Rice Bowl is from Feed the Family Affections , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boneless chicken thighs or breasts cubed
2 green onions, sliced
2/3 c dashi stock
1 T soy sauce
2 T mirin
3 beaten eggs
cooked rice
Directions:
Directions:
1. Bag chicken
2. Prepare and cool dashi stock - I c boiling water and 1 t dry dashi mix
3. Put 2/3 c dashi stock , soy sauce, mirin and green onions into a quart size
baggie.
4. Put beaten eggs in a snack size baggie
5. bag 1 cup uncooked rice

Add all bags to a gallon size bag and freeze.

If you have any extra fresh green onions, it is nice to add when serving. (optional)

Thaw

Begin cooking rice.

1. Put the dashi mix into a skillet over medium heat. When it comes to a boil, add
the chicken chubes.
2. When the chicken is just about cooked, add any left over fresh green onion
(optional) . Pour in the beaten eggs.
3.When the eggs are soft-set, turn off the heat, cover with a lid and rest for 30
seconds.
4. Top each bowl of rice with the chicken and egg mixture and more green onion.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Anna shared this recipe from Japan. It's an everyday dish. You won't find it in any Japanese restaurant in the USA. But it's delicious and easy.

 

 

 

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