Rice Bowl with Chicken, Peas and Egg

Name: Rice Bowl with Chicken, Peas and Egg
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 2 cups (400 g) uncooked short-grain Japanese rice; 2 cups (500 ml) water; 2 tablespoons sugar; 2 tablespoons soy sauce; 2 tablespoons saké; 1 tablespoon ginger juice; 8 oz (250 g) ground chicken; 2 cups (250 g) fresh or frozen peas; 2 cups (250 g) fresh or frozen peas; 8 large eggs, beaten; ½ teaspoon salt; Pickled Ginger, to garnish

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Japanese Homestyle Cooking

By Susie Donald

Published 2024

About

Ingredients

2 cups (400 g) uncooked short-grain Japanese rice
2 cups (500

Asia
Japan
Main course

Method

Cook the rice, but keep the rice warm in a covered saucepan until needed.
Combine 1 tablespoon of the sugar, 1 tablespoon of the soy sauce, 1 tablespoon of the saké, and the ginger juice in a saucepan. Bring to a boil and add the chicken, stirring with a wooden spoon to break up the clumps. Cook for about 3 minutes. Remove from the heat and set aside.