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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Rice bowl of chicken and egg mixed with onions. Ingredients are easy to find (except maybe mirin) and preparation is fast. Perfect for a quick lunch or dinner Ingredients:
4 cup steamed rice |
3/4 lb chicken thighs or chicken breasts |
1 onion |
1 2/3 cups soup stock (dashi) |
7 1/2 tbsp soy sauce |
4 tbsp mirin |
3 tbsp sugar |
pinch of salt |
4 eggs |
Directions:
1. Start cooking the rice.
2. Cut chicken into bite-size pieces
3. Thinly slice onion.
4. Put dashi soup stock in a pan and heat (Dashi can be purchased as-is, or I make my own dashi with 1 2/3 cup water + 2 TBSP of dried dashi pellets)
5. Add soy sauce, mirin, salt, and sugar in the soup.
6. Put chicken in the pan and simmer on low heat for a few minutes until chicken looks cooked
7. (I bought a special single serving pan for cooking this. It looks like a small round pan with a single vertical handle. You can probably find these only in Japanese stores)
8. Add onion slices to the pan and simmer for a few more minutes until the onions change color and absorb the sauce
9. Beat eggs in a bowl.
10. Bring the soup to a boil, then pour the eggs over chicken and onion.
11. Turn the heat down to low
12. Cook until the eggs are the right consistency that you like (I like mine a bit runny)
13. To serve, first put steamed rice in a deep bowl, then place the chicken and egg on top of the rice.
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