Prep 5 mins
Cook 10 mins
This is really quick, easy and good. Please don't tell anyone in Japan, but I made this with diced, cooked turkey breast, and it was delicious! Prep and cook time doesn't allow for the rice.
- Cut chicken into small chunks, slice onion.
- Put the stock, soy, mirin and sugar in a pan and simmer for a few minutes.
- Put the chicken chunks in the pan and simmer on low heat for a few minutes.
- Add the onion to the pan and simmer a few minutes more.
- Whisk the eggs in a bowl.
- Bring the soup back to the boil; pour the eggs over chicken and onion.
- Turn the heat to low and cover with a lid.
- Turn the heat off after 1 minute.
- Divide the hot cooked rice between 4 bowls, then place the chicken mixture over the 4 bowls of rice.
This is a great, easy, delicious way to make chicken! I've tried it 5 times and each time it has turned out beautifully. I use white vinegar for the mirin, chicken broth for the dashi, and I use 8 boneless, skinless chicken thighs and just simmer until they are cooked through (before adding the eggs). I know that is less authentic, but the flavour is still excellent.
Definitely easy to understand and follow! However I would like to point out that following this recipe results it in being too salty, at least, for my tastes. What I do is that I use a little less soy sauce and more sugar, as I tend to like sweeter tasting foods. In addition, I let the egg cook a little longer so it becomes a little more solid. It becomes more manageable for plating :)
This recipe is quick and simple. I keep on going back to this recipe... I really should just print it out :P Initially I didn't have dashi or mirin so I used chicken broth and white wine or chinese rice wine and it came out wonderfully too.