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    You are in: Home / Recipes / Japanese Chicken With Egg on Rice Recipe
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    Japanese Chicken With Egg on Rice

    Japanese Chicken With Egg on Rice. Photo by littlemafia

    1/4 Photos of Japanese Chicken With Egg on Rice

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    The Flying Chef's Note:

    Here is a very yummy Japanese chicken dish, it is very easy and quick recipe to do. If you can't get instant dashi, it will take a little longer to make, as you will have the boiling time for the dashi to add on.

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    Ingredients:

    Servings:

    Units: US | Metric

    • olive oil
    • 120 g shiitake mushrooms, stems removed, sliced
    • 1 cup secondary dashi (available at most Asian grocery stores,see recipe below if you can't get instant)
    • 3 tablespoons mirin (if using non alcoholic, this tends to be quite sweet only use 2 tablespoons)
    • 2 teaspoons sugar
    • 50 ml Japanese soy sauce
    • 800 g chicken breasts, sliced thinly
    • 1 leek, sliced
    • 6 large eggs or 8 medium eggs, lightly beaten
    • 1 1/2 cups koshihikari rice (if you can't get koshihikari rice, white medium-grain can be used instead)
    • 2 tablespoons chopped chives

    Directions:

    1. 1
      Heat a small amount of oil in a pan, cook chicken in batches until browned, remove and set to one side, wipe pan clean.
    2. 2
      Heat about 2 tablespoons of oil in pan, add leek and mushrooms cook a few minutes until leeks soften.
    3. 3
      Add dashi, sauce, mirin, sugar and bring to boil, return chicken to pan, reduce heat to medium low, simmer about 15 minutes until chicken is cooked through.
    4. 4
      Boil rice while chicken is simmering, drain rice.
    5. 5
      Pour egg over chicken mixture, cook covered, for about 5 minutes extra, until egg just sets.
    6. 6
      To serve: Divide rice among serving bowls, top with chicken, sprinkle with chives.
    7. 7
      Here is a recipe for primary dashi I posted on another recipe, to turn this into secondary dashi, Add the 41/4 cups of water all at once, add kelp and bonito flakes, along with 10g extra bonito flakes and boil for about 20-25 minutes to allow flavour to really come through, strain as per primary dashi once it has been boiled. Secondary dashi is just a heavier version of this stock.
    8. 8
      The recipe makes quite a lot but if you make Japanese often it will keep in the fridge for a few days and last in the freezer for a month but it will lose some of it’s delicate flavour and aroma.
    9. 9
      15g dried kelp (konbu).
    10. 10
      4 1/4 cups cold water
    11. 11
      15g large smoked dried bonito flakes (katsuobushi).
    12. 12
      Wipe kelp with a damp cloth, cut into 3-4 large pieces. Place in saucepan with water, bonito flakes and the extra flakes boil about 20-25 minutes.
    13. 13
      Strain dashi through a muslin-lined sieve into another pan.

    Ratings & Reviews:

    • on March 06, 2010

      55

      This brought back sweet memories. I had to omit the shiitake as I cannot get them and I made dashi from bonito flakes.Very much enjoyed.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Japanese Chicken With Egg on Rice

    Serving Size: 1 (400 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 751.3
     
    Calories from Fat 235
    31%
    Total Fat 26.1 g
    40%
    Saturated Fat 7.7 g
    38%
    Cholesterol 407.0 mg
    135%
    Sodium 1157.2 mg
    48%
    Total Carbohydrate 65.4 g
    21%
    Dietary Fiber 1.5 g
    6%
    Sugars 3.7 g
    14%
    Protein 57.9 g
    115%

    The following items or measurements are not included:

    shiitake mushrooms

    dashi

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