Japanese Chicken and Egg Rice Bowl

This rice bowl is filling & comforting!


  • 1 cooked chicken breast (steamed)
  • ¼ onions, shredded
  • 1 tsp sugar
  • 2 tbsp Mentsuyu (Japanese noodle soup base)
  • 2 tsp sake
  • ½ cup water
  • ¼ bundle Mitsuba (wild Japanese parsley)
  • 1 egg, beaten
  • 1 egg yolk
  • Dashi (Japanese soup stock), as needed
  • 200g rice


  1. Cut the cooked chicken breast into small pieces.
  2. In a frying pan, cook the onion until softened. Add the chicken, sugar, Mentsuyu, sake, water and stir.
  3. Add Mitsuba and pour in beaten egg. Use chopsticks to stir lightly.
  4. Gently transfer the mixture onto a bed of rice. Place egg yolk on top and serve.