1/4 Photos of Japanese Chicken With Egg on Rice
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.
My Private Note
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
- 1Heat a small amount of oil in a pan, cook chicken in batches until browned, remove and set to one side, wipe pan clean.
- 2Heat about 2 tablespoons of oil in pan, add leek and mushrooms cook a few minutes until leeks soften.
- 3Add 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.
- 4Boil rice while chicken is simmering, drain rice.
- 5Pour egg over chicken mixture, cook covered, for about 5 minutes extra, until egg just sets.
- 6To serve: Divide rice among serving bowls, top with chicken, sprinkle with chives.
- 7Here 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.
- 8The 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.
- 915g dried kelp (konbu).
- 104 1/4 cups cold water
- 1115g large smoked dried bonito flakes (katsuobushi).
- 12Wipe 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.
- 13Strain dashi through a muslin-lined sieve into another pan.
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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
- Total Fat 26.1 g
- Saturated Fat 7.7 g
- Cholesterol 407.0 mg
- Sodium 1157.2 mg
- Total Carbohydrate 65.4 g
- Dietary Fiber 1.5 g
- Sugars 3.7 g
- Protein 57.9 g
The following items or measurements are not included: