Chicken, Scrambled Eggs and Snow Peas Rice Bowl

Chicken, Scrambled Eggs and Snow Peas Rice Bowl

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Author Connie Veneracion


  • ΒΌ cup mirin
  • 2 tablespoons sake
  • 1/8 cup light soy sauce
  • 2 tablespoons sugar
  • 6 chicken thigh fillets cut into slices about a quarter inch thick
  • 1 cup dashi (if using instant dashi, dissolve about half of the contents of a packet in 1 cup of water)
  • generous handful snow peas trimmed
  • 4 eggs lightly stirred (not beaten)


  • Boil the mirin and sake in a wok or frying pan.
  • Pour in the soy sauce.
  • Stir in the sugar.
  • Scatter the chicken thigh fillet slices in the boiling liquid and allow the liquid to reach boiling point once more. Lower the heat to medium and let the chicken cook for 5 to 6 minutes.
  • Scatter the trimmed snow peas over the chicken. Cook for one minute.
  • Pour the eggs over the chicken and snow peas in a circular motion. When the edges look firm, turn off the heat and let the eggs continue cooking in the residual heat.
  • Scoop the chicken, eggs and snow peas over hot rice. Drizzle in some sauce. Serve the chicken, scrambled eggs and snow peas rice bowl at once.