A comforting Japanese rice bowl combining tender chicken and soft eggs cooked in a fragrant broth of dashi, soy sauce, and mirin.
Ingredients
- 113 g onion
- 283 g boneless, skinless chicken thigh
- 1 tbsp sake (or Chinese rice wine, dry sherry, or omit)
- 4 pieces extra-large eggs (50 g each without shell)
- 120 ml dashi (Japanese broth)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tsp sugar
- 500 g cooked Japanese short-grain rice
- 4 sprigs mitsuba (Japanese parsley) or scallion
- to taste shichimi togarashi (Japanese seven-spice blend) (optional)
- to taste sansho (Japanese pepper) (optional)
Method
- Cut the onion in half lengthwise, then slice it into strips about 6 mm thick.
- Chop the mitsuba stems (or scallion) into 1,3 cm pieces.
- Prepare the boneless, skinless chicken thighs: trim away excess fat and connective tissue, then cut the meat with the grain into strips 2 to 2,5 cm wide. Angle the knife and slice on the bias (almost parallel to the cutting board) to obtain evenly sized pieces about 2 cm across.
- Place the chicken in a bowl, drizzle with sake, and let rest for 5 minutes.
- Crack the eggs into a bowl. Using chopsticks, lift the whites to “cut” them 5 to 6 times into small clumps, without beating; the mixture should retain a marbled appearance with distinct whites and yolks.
- In a medium skillet, arrange the onions in a single layer, then pour in the seasoning mixture. Turn the heat to medium and bring to a simmer. Add the chicken on top, distribute it evenly, and reduce the heat to low. Cook uncovered for 5 minutes, turning the chicken halfway through, until cooked and the onions are tender.
- Increase the heat to medium. When the liquid simmers, pour two-thirds of the eggs in a circle over the chicken and onions, avoiding the edges of the skillet. If the whites take too long to set, cover the skillet. When the eggs are still loose but beginning to set, add the remaining eggs to the center and around the edges, sprinkle with mitsuba, and cook over low to medium-low heat to your desired doneness.
- Divide the cooked rice between two individual bowls. Spoon the chicken-and-egg mixture over the rice and drizzle with the remaining sauce from the skillet. Serve with optional spices (shichimi togarashi, sansho) on the side.
Nutrition
Per serving
- Energy
- 846.2 kcal
- Protein
- 46.34 g
- Carbohydrate
- 90.02 g
- Fat
- 30.26 g
- Fibre
- 2.49 g
- Calcium
- 18.78 mg
- Iron
- 0.27 mg
- Magnesium
- 18.17 mg
