Japanese Chicken With Egg on Rice Recipe

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Ingredients:

Serving

olive oil
120 g shiitake mushrooms, stems removed, sliced
1 cup secondary dashi (available at most asian grocery stores,see recipe below if you can'tsp get instant)
3 tbsp mirin ( if using non alcoholic , this tends to be quite sweet only use 2 tablespoons)
2 tsp sugar
50 ml japanese soy sauce
800 g chicken breasts, sliced thinly
1 leek, sliced
6 large eggs
1 1/2 cups koshihikari rice (if you can'tsp get , white medium-grain can be used instead)
2 tbsp chopped chives

Directions:

Heat a small amount of oil in a pan, cook chicken in batches until browned, remove and set to one side, wipe pan clean.
Heat about 2 tablespoons of oil in pan, add leek and mushrooms cook a few minutes until leeks soften.
Add dashi, sauce, mirin, sugar and bring to boil, return chicken to pan, reduce heat to medium low, simmer about 15 minutes until chicken is cooked through.
Boil rice while chicken is simmering, drain rice.
Pour egg over chicken mixture, cook covered, for about 5 minutes extra, until egg just sets.
To serve: Divide rice among serving bowls, top with chicken, sprinkle with chives.
Here is a recipe for primary dashi I posted on another recipe, to turn this into secondary dashi, Add the 41/4 cups of water all at once, add kelp and bonito flakes, along with 10g extra bonito flakes and boil for about 20-25 minutes to allow flavour to really come through, strain as per primary dashi once it has been boiled. Secondary dashi is just a heavier version of this stock.
The recipe makes quite a lot but if you make Japanese often it will keep in the fridge for a few days and last in the freezer for a month but it will lose some of it’s delicate flavour and aroma.
15g dried kelp (konbu).
4 1/4 cups cold water
15g large smoked dried bonito flakes (katsuobushi).
Wipe kelp with a damp cloth, cut into 3-4 large pieces. Place in saucepan with water, bonito flakes and the extra flakes boil about 20-25 minutes.
Strain dashi through a muslin-lined sieve into another pan.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	548.72 Kcal (2297 kJ)
Calories from fat	67.64 Kcal
		% Daily Value*
Total Fat	7.52g	12%
Cholesterol	351mg	117%
Sodium	3042.94mg	127%
Potassium	903.44mg	19%
Total Carbs	64.69g	22%
Sugars	3.05g	12%
Dietary Fiber	1.54g	6%
Protein	51.01g	102%
Vitamin C	3.5mg	6%
Iron	2.3mg	13%
Calcium	68.2mg	7%

Amount Per 100 g
Calories	129.48 Kcal (542 kJ)
Calories from fat	15.96 Kcal
		% Daily Value*
Total Fat	1.77g	12%
Cholesterol	82.82mg	117%
Sodium	718.01mg	127%
Potassium	213.18mg	19%
Total Carbs	15.26g	22%
Sugars	0.72g	12%
Dietary Fiber	0.36g	6%
Protein	12.04g	102%
Vitamin C	0.8mg	6%
Iron	0.5mg	13%
Calcium	16.1mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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