Easy Japanese Chicken Egg Bowl

Ingredients:

• Dashi Stock Broth

  • 4 inch piece of dried kombu seaweed

  • handful of bonito flakes

  • 1 cup water

  • 2 tbsp soy sauce

  • 2 tbsp mirin

  • 2 tsp coconut sugar

• Chicken Bowl

  • 2 chicken thighs cut into 1 inch pieces

  • 1/4 brown onion, sliced

  • few sliced carrots

  • 2 egg scrambled

  • green onion, chopped

  • bowl of rice

Step by step:

Dashi Stock:

1. Add water and kombu seaweed to a small sauce pan and bring to a boil over medium heat

2. Turn off once boiled and add the bonito flakes and cover

3. Let it steep with no heat for at least 10-15 minutes. its like steeping teaso the longer you leave it the more flavor the broth will have

4. Then one ready to use, strain the broth

Chicken Bowl:

1. In a medium sauce pan - add dashi broth, soy sauce, mirin, coconut sugar, raw chicken, carrots, and brown onion over medium low , bring to a simmer

2. Cook until the chicken is no longer pink

3. Then drizzle the egg on top and sprinkle in the green onion

4. Cover and cook until eg is cooked (around 2-3 minutes)

5. Serve over piping hot bowl of rice and enjoy! 😋