A hearty and satisfying rice bowl that's a hit with the whole family.
The chicken is seared until crispy, then glazed with a sweet and savory teriyaki sauce.
The fluffy scrambled eggs are made extra soft with a bit of mayonnaise---no worries if you overcook them slightly!
It's foolproof!
Perfect for lunch or dinner!
20 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 boneless chicken thigh
- 2 eggs
- 2 tbsp. milk
- 2 pinches of sugar
- 2 pinches of salt
- 1 tsp. sake (or dry white wine)
- 1 tsp. rice vinegar (or apple cider vinegar)
- 2 tbsp. potato starch (or cornstarch)
- 1 tbsp. vegetable oil
- 1 tbsp. mayonnaise
- 1 1/2 tbsp. mirin
- 1 1/2 tbsp. soy sauce
- 1 tsp. sugar (heaping)
- 2 bowls cooked white rice
- for garnish chopped green onions
- for garnish shredded nori
INSTRUCTIONS
- 1
Prep the chicken and eggs
Trim off excess fat and make small slits in the thick parts of the chicken to even out the thickness. Cut into bite-sized pieces. Place in a bowl and rub in 2 pinches of sugar, salt, sake, and vinegar. Coat with potato starch or cornstarch. Beat the eggs and mix with milk.
- 2
Cook the chicken
Heat a skillet with vegetable oil over medium-high heat. Place the chicken skin-side down and cook until the skin is crispy. Flip and cook until the chicken is cooked through. Remove from the pan.
- 3
Make the fluffy eggs
Heat the same skillet again over medium heat without wiping it clean.Once hot, pour in the egg mixture and stir gently once or twice with chopsticks or a spatula.
- 4
Finish the eggs
Once the eggs have been stirred 1-2 times and are still soft, immediately push them to one side of the skillet and remove from heat. Mix in mayonnaise to keep them soft and transfer them to a plate.
- 5
Make the sauce and coat the chicken
Wipe the pan clean with a paper towel. Add mirin, soy sauce, and 1 heaping tsp. of sugar, then return the chicken to the pan. Simmer on low heat until the sauce thickens and coats the chicken (about half of the liquid should remain).
- 6
Assemble the bowl
Serve freshly steamed rice in bowls. Top with the fluffy egg and teriyaki chicken. Garnish with chopped green onions and shredded nori.
RecipeID
68
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.