Fried Chicken Rice Bowl With Egg

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2 1/2 cups short-grain Japanese rice

3 cups water

5 tablespoons soy sauce

3 tablespoons mirin

2 tablespoons sake

1 1/2 teaspoons finely grated fresh ginger

1 pound skinless, boneless chicken breasts, sliced crosswise 1/4 inch thick

3 tablespoons vegetable oil

1/2 cup all-purpose flour

1 1/4 cups low-sodium chicken broth

1 tablespoon unseasoned rice vinegar

1 medium onion, halved lengthwise and sliced crosswise 1/4 inch thick

1 small red bell pepper, thinly sliced

4 large eggs, lightly beaten

2 scallions, thinly sliced on the diagonal

Nori strips, for garnish

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