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Description
A comforting Japanese dish where chicken and eggs are simmered together in a savory broth, then served over steamed rice.
Ingredients
- 1 boneless, skinless chicken breast (200g), thinly sliced
- 4 large eggs
- 1/2 onion, thinly sliced
- 1 cup dashi stock
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- 2 cups cooked Japanese short-grain rice
- 1 green onion, chopped (for garnish)
Instructions
- Heat dashi stock, soy sauce, mirin, and sugar in a pan over medium heat.
- Add sliced onion and cook until slightly softened.
- Add chicken pieces and simmer until cooked through.
- Beat eggs lightly and pour over the chicken mixture.
- Cover and cook until eggs are just set but still slightly runny.
- Divide rice between bowls and top with the chicken and egg mixture.
- Garnish with chopped green onion.
Notes
- Use fresh eggs for best texture.
- Adjust sugar to taste if you prefer less sweetness.
- Serve immediately while hot.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Simmering
- Cuisine: Japanese