How to Make a Super Fluffy Egg and Chicken Bowl
Hey foodies!
Today, I’m excited to share a recipe that’s a real game-changer for a quick and satisfying meal: my special Fluffy Egg and Chicken Bowl.
This isn’t your traditional Oyakodon. It’s a modern, super-easy take on the classic chicken and egg rice bowl, but with a secret ingredient that makes the eggs incredibly creamy and flavorful—Japanese mayonnaise! The savory seasoned chicken combined with these unbelievably soft scrambled eggs creates a comforting donburi (rice bowl) that you’ll want to make again and again.
It’s perfect for anyone who loves a delicious, protein-packed meal that’s ready in under 20 minutes.
Let’s get started!
Ingredients (Serves 1)
For the Bowl
Cooked Rice: 200g (7 oz)
Chicken Thigh, boneless & skinless: 200g (7 oz)
Green Onion (Negi): 60g (2.1 oz)
Oil: 1 Tbsp (for the chicken)
For the Fluffy Eggs
Eggs: 2 large
Japanese Mayonnaise: 1 Tbsp
Shantung (or Chicken Bouillon/Stock Powder): 1 tsp
Oil: 1 Tbsp (for the eggs)
For the Chicken Seasoning
Soy Sauce: 1 tsp
Sake: 1 tsp
Shantung (or Chicken Bouillon/Stock Powder): 1 tsp
Sugar: ½ tsp
Grated Garlic: ⅓ tsp
Salt & Pepper: a dash
For Garnish (Optional)
Fresh Parsley, finely chopped
Instructions
Follow these simple steps to make the ultimate comfort bowl.
Prep the Chicken and Veggies: Cut the chicken thigh into bite-sized pieces. In a bowl, combine all the “Chicken Seasoning” ingredients (soy sauce, sake, Shantung, sugar, garlic, salt, and pepper) and massage the marinade into the chicken. Set aside. Slice the green onion diagonally and finely chop the parsley for garnish.
Make the Egg Mixture: In a separate bowl, whisk the eggs together with the mayonnaise and 1 tsp of Shantung (or bouillon powder) until well combined. The mayonnaise is the secret to extra fluffy and creamy eggs!
Cook the Fluffy Eggs: Heat 1 Tbsp of oil in a frying pan over medium-high heat. Pour in the egg mixture and cook, stirring gently to create soft, fluffy scrambled eggs. Once they are cooked but still moist, immediately remove them from the pan and set them aside.
Cook the Chicken: Wipe the pan clean, add another 1 Tbsp of oil, and heat it over medium-high heat. Add the marinated chicken and cook until it’s browned on all sides.
Add Green Onions: Add the sliced green onions to the pan with the chicken. Sauté together until the chicken is cooked through and the onions are tender.
Combine and Finish: Turn off the heat completely. Return the cooked eggs to the pan. Gently toss them with the chicken and onions. This step is crucial to keep the eggs from overcooking, ensuring they stay perfectly soft and fluffy.
Assemble and Serve: Scoop the hot rice into a deep bowl (donburi). Top the rice with the chicken and egg mixture. Garnish with chopped parsley if you like, and serve immediately!
Enjoy this incredibly simple yet flavorful dish. The combination of savory chicken and creamy, rich eggs is pure comfort in a bowl. Let me know how you liked it in the comments on Youtube!
