← Nouns Cooking · Japanese

Ingredients

• 300 g boneless, skinless chicken thighs, cut into bite-size pieces
• ½ Onion, thinly sliced
• 4 large eggs
• 120 ml Dashi powder or stock
• 2 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tbsp Sake (optional)
• 2 tsp Sugar
• 180 g Japanese short-grain rice, cooked, kept hot
• 1 spring onion or mitsuba, sliced
• Shichimi togarashi (seven-spice) (optional)

Method

1. Mix the dashi, soy sauce, mirin, sake and sugar. Lightly beat the eggs with chopsticks, just enough to break them up; a few streaks of white are good.
2. Cook in two batches for the best texture, in a small frying pan. For each bowl, simmer half the sauce and half the onion over medium heat for 2 min, until the onion softens.
3. Add half the chicken in one layer, cover and simmer for 5–6 min, turning once, until cooked through (75°C / 165°F).
4. Pour in about two thirds of the egg in a circle over the chicken. Cover and cook for 30 seconds, then pour in the rest of the egg and cook for another 30 seconds, until the egg is just set but still glossy.
5. Slide everything over a bowl of hot rice with the sauce, scatter with spring onion and shichimi, and repeat for the second bowl.

Tips

• The egg is served soft. Use very fresh eggs, and cook it fully for young children, pregnant people or anyone at higher risk.
• Instant dashi granules dissolved in hot water are perfectly fine here.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook RecipeTin Japan