~Easy to Make~ Fluffy Chicken & Egg Rice Bowl

• 3 Egg
• 100 grams Chicken thigh (or chicken breast meat)
• 1 tsp Mentsuyu
• 1 tsp Sugar
• 2 tsp Soy sauce
• 2 tsp Sake
• 1 as much as you want Japanese leek (green onions)
• 1 dash Shredded dried seaweed

1. Use 2 eggs for cooking and 1 for the topping.
2. I omitted the onions so that the dish has a fluffy finish.
3. Cut the bite-sized chicken in half.
4. Marinade with soy sauce and sake about for 30 mins.
5. If you don't have time, skip this step.
6. Heat oil in a skillet.
7. Pat dry the chicken and stir-fry until cooked through.
8. Place the cooked rice in a bowl.
9. Reduce the heat to low and pour in 2 beaten eggs.
10. Add the mentsuyu and sugar.
11. Stir well.
12. When the eggs are half cooked, turn off the heat and transfer to the bowl of rice when it has cooked to your preference.
13. The eggs still cook in residual heat, so I turn off the heat earlier.
14. Serve the mixture over rice and top with an egg.
15. I only used an egg yolk, but you could use the entire egg.
16. Sprinkle with green onions and shredded nori seaweed if you like.

egg, chicken thigh, mentsuyu, sugar, soy sauce, sake, much

Taken from cookpad.com/us/recipes/151038-easy-to-make-fluffy-chicken-egg-rice-bowl (may not work)