Description
A quick and comforting Japanese dish featuring tender chicken, soft eggs, and onions simmered in a savory-sweet sauce served over steamed rice.
Ingredients
Units
Scale
- 2 cups cooked Japanese short-grain rice
- 2 boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 onion, thinly sliced
- 2 large eggs
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons dashi stock (or water with dashi powder)
- 1 tablespoon sake
- 1 teaspoon sugar
- Chopped green onions or mitsuba (Japanese parsley), for garnish (optional)
Instructions
- Prepare the sauce by mixing dashi stock, soy sauce, mirin, sake, and sugar in a small bowl.
- In a small frying pan, add the sliced onions and sauce mixture. Cook over medium heat until the onions are tender, about 3-4 minutes.
- Add the chicken pieces to the pan and simmer until fully cooked, about 5-6 minutes.
- Lightly beat the eggs and pour them gently over the chicken and onion mixture. Cover and cook for 1-2 minutes until the eggs are just set but still soft.
- Serve the chicken and egg mixture over steamed rice in bowls. Garnish with green onions or mitsuba if desired.
Notes
- Use chicken breast if preferred, but thigh provides more flavor and tenderness.
- Do not overcook the eggs; they should remain slightly runny for authentic texture.
- Substitute dashi with chicken broth if necessary.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 210mg
