Chicken And Egg Rice Bowl (Oyakodon)

• 1 cup water
• 1/2 cup uncooked white rice
• 1 tablespoon soy sauce
• 1 tablespoon mirin (Japanese sweet wine)
• 1 tablespoon sake (Japanese rice wine)
• 1 1/2 teaspoons white sugar
• salt to taste
• 4 ounces skinless, boneless chicken breast, cut into bite-sized pieces
• 1/3 bitter melon - halved lengthwise, seeded, and thinly sliced
• 1/4 onion, thinly sliced
• 2 eggs, beaten
• 2 (1/4 inch thick) slices myoga (Japanese ginger), or to taste

1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. Stir soy sauce, mirin, sake, sugar, and salt together in a microwave-safe bowl. Add chicken and stir to coat well; cover. Marinate in the refrigerator for 30 minutes.
3. Place bitter melon slices in a bowl of salted water. Let soak for 5 minutes. Drain.
4. Stir bitter melon and onion into the chicken mixture.
5. Cover bowl with plastic wrap and microwave on medium heat for 4 minutes. Uncover; pour in eggs. Cover bowl and cook until eggs are set, about 2 minutes. Remove from microwave; let stand for 2 minutes. Uncover and stir. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).
6. Divide rice between 2 serving bowls. Top with chicken and egg mixture. Garnish with myoga.

water, white rice, soy sauce, sake, white sugar, salt, skinless, bitter, onion, eggs, ginger

Taken from www.allrecipes.com/recipe/257587/chicken-and-egg-rice-bowl-oyakodon/ (may not work)