Fried Chicken Rice Bowl With Egg

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Details

16 Ingredients

• 2 1/2 cups short-grain Japanese rice
• 3 cups water
• 5 Tbsps soy sauce
• 3 Tbsps mirin
• 2 Tbsps sake
• 1 1/2 tsps finely grated fresh ginger
• 1 lb skinless, boneless chicken breasts, sliced crosswise 1/4 inch thick
• 3 Tbsps vegetable oil
• 1/2 cup all-purpose flour
• 1 1/4 cups low-sodium chicken broth
• 1 Tbsp 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