Japanese Rice Dish with Chicken and Egg

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

For the sauce:

1 cup broth (dashi, teaspoon instant fish broth dissolved in cup water, alternatively cup heavily diluted
2 tablespoon, leveled sugar
3 tablespoon sake, white wine or mild sherry
3 tablespoon soy sauce, Japanese

Instructions

Boil rice. Cut the chicken into bite-sized pieces and thinly slice the spring onions (with the greens). Cut the nori into strips with the scissors, if available.
Briefly bring the ingredients for the sauce to the boil in a saucepan. Add the chicken over medium heat. When it has turned white, add the spring onions. Stir in the 4 beaten eggs until they harden slightly.
Divide the rice in 4 high bowls and pour the sauce over them. Possibly decorate with the nori.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.