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1
Thinly slice the onion.
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2
For the chicken and egg rice bowl, cut the chicken into 2-3 cm pieces.
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3
If using other ingredients, cut them up and set everything aside.
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4
(The top photo is for the rice bowl with eggs, while the bottom photo is for rice bowls with chicken and rice).
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5
Heat the A ingredients in a frying pan or flat-bottomed pot over strong heat.
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6
Add all of the ingredients except for the pork cutlets at this point.
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7
When Step 2 has begun to boil, lower the heat to low and cook until the onions become tender and the flavor settles into the ingredients thoroughly.
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8
Simmer the onions for at least 4 minutes.
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9
When making rice bowls with both chicken and eggs, occasionally flip over the chicken from top to bottom.
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10
Cooking for 4 minutes is best, it won't be overcooked and will be tender and plump.
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11
The photos from Steps 3 and 4 were taken while the contents of the pan were starting to boil.
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12
While it's boiling for 4 minutes, adjust the heat until just the center is bubbling.
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13
During Step 2, break an egg and lightly loosen it up.
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14
Don't beat it thoroughly as in other egg dishes; just unravel the egg yolk.
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15
After Steps 3 and 4 have cooked for 4 minutes, set the heat to high and pour in 2/3 of the egg from Step 6 in a circular motion starting from the outer edges towards the center.
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16
Let cook without agitating until half done.
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17
When the egg from Step 7 has cooked halfway, swirl in the remaining egg in the center and lower the heat to low.
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18
Cover with a tightly fitting lid and steam for 15-30 seconds.
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19
Slide Step 8 onto a bowl of rice, and it's all done.
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20
It's not shown in the photo but I like to sprinkle it with shichimi spice.
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21
I like to leave a little bit of the transparent egg whites visible, but for those who don't like that, keep the lid closed for a longer time during Step 8.
