Follow these steps for perfect results
short-grain Japanese rice
rinsed
water
soy sauce
mirin
sake
fresh ginger
finely grated
skinless, boneless chicken breasts
sliced crosswise 1/4 inch thick
vegetable oil
all-purpose flour
low-sodium chicken broth
unseasoned rice vinegar
medium onion
halved lengthwise and sliced crosswise 1/4 inch thick
small red bell pepper
thinly sliced
large eggs
lightly beaten
scallions
thinly sliced on the diagonal
Nori strips
for garnish
Rinse rice under cold water until clear.
Drain rice for 30 minutes.
Combine rice and water in a saucepan and bring to a simmer over high heat.
Reduce heat to low, cover, and cook for 15 minutes.
Remove from heat and let steam for 5 minutes.
Fluff rice with a fork and keep warm.
Marinate chicken with soy sauce, mirin, sake, and ginger for 15 minutes.
Heat vegetable oil in a skillet.
Lightly coat chicken with flour.
Stir-fry chicken until golden brown, about 4 minutes.
Transfer chicken to a plate and keep warm.
Wipe out the skillet.
Add chicken broth, soy sauce, mirin, sake, and rice vinegar to the skillet.
Simmer for 5 minutes.
Add onion and simmer until softened, about 5 minutes.
Add bell pepper and cook until softened, about 3 minutes.
Spread vegetables in the skillet and pour beaten eggs on top.
Spread cooked chicken over the egg mixture.
Top with half of the scallions.
Cook until eggs are almost set, 6 to 8 minutes.
Spoon rice into bowls.
Top with chicken and eggs.
Garnish with remaining scallions and nori strips.
Expert advice for the best results
Marinate the chicken for a longer period for a more intense flavor.
Adjust the amount of soy sauce to your preference.
Use a mandoline to slice the vegetables for even cooking.
Everything you need to know before you start
15 minutes
The rice can be cooked ahead of time.
Serve in a deep bowl, arranging the chicken and egg attractively over the rice. Garnish generously with scallions and nori.
Serve with a side of miso soup.
Add a sprinkle of sesame seeds.
Crisp and refreshing.
Balances the sweetness.
Discover the story behind this recipe
Rice bowls are a staple in Japanese cuisine.
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