Prep 10 mins
Cook 15 mins
This is an authentic Japanese Chicken recipe that is served with your choice of rice. This recipe came from a cookbook presented to me - "CANADIAN JAPANESE COOKERY, 1983.
- 1 lb chicken, deboned and sliced thin
- 6 stalks green onions, sliced 1/2 inch long
- 1⁄2 cup tiny peas, fresh or 1⁄2 cup frozen tiny peas
- 4 cups dashi (Japanese Soup Stock)
- 6 large eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon granulated sugar
- 1⁄2 teaspoon ajinomoto (MSG)
- 3 tablespoons mirin (Sweet Rice Wine)
- 3 sheets dried nori (Purple laver Seaweed pressed into thin sheets, greenish black color)
- In a large saucepan, add chicken, peas, green onions and dashi.
- Cook for 5 minutes or until chicken is cooked.
- Add shoyu, sugar, ajinomoto and mirin; mix to blend.
- Add the eggs, mix to combine and bring to boil.
- Turn off heat and place cover on saucepan.
- Eggs should not be overcooked.
- Toast nori lightly either over a flame or on stove element.
- Crumble nori into pieces with your fingers and place in a bowl.
- Fill rice bowls with rice and pour chicken and egg mixture over top generously.
- Sprinkle with crumbled nori.
- Serve immediately.
I made this but I think 4 cups is too much liquid. I used 2 cups of dashi and did not stir the egges and it was just right.