Japanese Fried Rice Bowl Recipe with Soft Jammy Eggs and Karaage Chicken

5 from 1 vote

Japanese Fried Rice Bowl Recipe with Soft Jammy Eggs and Karaage Chicken

This Japanese fried rice bowl recipe with jammy eggs and karaage chicken makes a Japanese donburi or rice bowl dish of yakimeshi fried rice with bacon, egg and cabbage, topped with Japanese fried chicken or chicken karaage and soft jammy boiled eggs, and garnished with sliced spring onions and sesame seeds. It makes a fantastic filling weekend breakfast or mid-week lunch or dinner.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Brunch, Dinner, Lunch

Cuisine: Japanese

Servings:

Calories: 1664kcal

Author: Lara Dunston

Equipment

Ingredients

Fried Chicken

2 cm knob of ginger crushed
1 clove garlic crushed
2 tbsp soy sauce
1 tbsp sake
1 tsp sesame oil
1 tsp sugar
500 g chicken drumettes
sea salt to taste
black pepper freshly ground, to taste
½ cup potato starch or corn starch
vegetable oil for deep frying
2 eggs

Fried Rice

2 cups Japanese rice steamed
150 g white cabbage shredded
6 scallions or spring onions finely sliced – separate the green and white parts
2 tsp Japanese sesame oil
2 tsp Japanese soy sauce
2 tsp Japanese rice vinegar
1 tbsp black and white sesame seeds half-half
1 tsp Shichimi Togarashi Japanese Seven Spice
2 tbsp soy bean oil
2 rashers bacon finely diced
2 eggs whisked
1 tsp white pepper
1 tsp sea salt optional

Metric - US Customary

Instructions

Begin with the fried chicken with the marinade: in a non-reactive mixing bowl, combine the crushed ginger and garlic, soy sauce, sake, sesame oil, sugar, and chicken drumettes, and set aside to marinate for 20 minutes.
Start the rice: if you don’t have any day-old steamed Japanese rice in your fridge, steam 2 cups of rice in a rice cooker; when done, fluff up and transfer to a tray, spreading the rice out loosely to separate it.
In a clean mixing bowl, combine the shredded cabbage, finely sliced white parts of the scallions/spring onions, sesame oil, soy sauce, rice vinegar, sesame seeds, and Shichimi Togarashi, and set aside so the flavours meld and cabbage softens.
Return to the chicken: spread the potato starch, salt and pepper out on a tray. Shake the marinade off the chicken to remove any ginger or garlic pieces. Roll the chicken in the potato starch mixture, ensuring all the pieces are fully coated before placing them in the fridge for an hour. If you have leftover potato starch apply it to the chicken as the chicken will absorb the potato starch.
Put the eggs on to boil following these instructions so they are soft and jammy. Set a timer: the eggs should be done by the time you’ve finished the fried rice, when you can transfer them to a bowl of water (to stop the cooking process and so that they’re easier to peel).
Fry the rice: in a wok over medium-high heat, heat the oil and fry the bacon until almost crispy, scoop it out and into a dish and set aside. Pour the seasoned shredded cabbage mix into the bacon oil and stir-fry until the cabbage softens, then add the steamed rice and continue to stir-fry until thoroughly combined and every bit of rice is coated in sauce.
Push the fried rice to one side of the wok, pour the whisked eggs into the other side, scramble the eggs, then combine the egg and rice, return the bacon, add the white pepper and half the green scallions/spring onion slices and combine well. Taste and adjust the seasoning as you like, adding salt if needed. Turn the heat off and set aside.
Finish the chicken: heat the oil in a deep fry pan or deep fryer to 165°C (330°F). Give the chicken pieces a light shake before adding them carefully to the oil. Do not crowd the pan; if the pan is small, cook in batches. Fry for around 2 minutes, after which the chicken should have a very light brown colour. Transfer them to a wire rack and repeat if needed until all the pieces of chicken have been cooked. Remove any loose pieces of coating from the deep fryer as these may burn at a higher heat.
Increase the heat to 180°C (355°F) and re-fry the chicken pieces for a minute for each batch. The chicken should be a light golden brown with a crispy skin. Check that the chicken has reached 74°C (165°F) then transfer the pieces to the wire rack again.
Assemble the dish: re-heat the fried rice by quickly stir-frying over high heat for a minute, distribute the between bowls; use tongs to transfer the chicken pieces; peel the eggs and arrange on top of the rice; and garnish with the remaining scallions/spring onions and a sprinkle of sesame seeds and serve immediately.

Nutrition