Recipe by JustJanS
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.
Top Review by paulamonster
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.
- 4 cups cooked rice, keep warm
- 4 chicken thigh fillets or 2 chicken breast fillets
- 1 onion
- 2 cups dashi stock (Make up according to the directions on your packet)
- 10 tablespoons soy sauce
- 5 tablespoons mirin
- 5 tablespoons sugar
- 4 eggs
Directions See How It's Made
- 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.