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Chicken & Egg Rice Bowl with UMAMI TOPPING
Chicken & Egg Rice Bowl with UMAMI TOPPING
Ingredients (2 servings)
| Chicken breast (without skin) |
160g |
| Onion |
100g |
| [A] |
|
|
Water |
150ml |
|
S&B Japanese Seasoning and Soup Mix (Oden No Moto) 80g |
1 tsp |
|
Soy sauce |
1/2 tsp |
|
Mirin (sweet cooking sake) |
1 tsp |
|
Sugar |
1/2 tsp |
| Egg |
3 |
| Rice (cooked) |
200g x 2 |
| Long green onion (chopped) |
As needed |
| S&B UMAMI TOPPING Crunchy Garlic with Chili oil |
Desired amount |
Directions
- Cut the chicken into 2-3 cm dices. Cut the onion into thin slices.
- Put [A] into a pan and bring it to a boil. Add the onion and chicken.
- Once the chicken is cooked, beat the eggs and pour it over the chicken and onion evenly. Cook until the egg is cooked.
- Put the cooked rice into a bowl, then pour [3] over it. Serve the dish with chopped long green onion and S&B UMAMI TOPPING on top.
