Japanese Chicken With Egg on Rice

READY IN: 35mins


  • 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
  • 800
    g chicken breasts, sliced thinly
  • 1
    leek, sliced
  • 6
    large eggs or 8 medium eggs, lightly beaten
  • 1 12
    cups koshihikari rice (if you can't get koshihikari rice, white medium-grain can be used instead)
  • 2
    tablespoons chopped chives


  • Heat a small amount of oil in a pan, cook chicken in batches until browned, remove and set to one side, wipe pan clean.
  • Heat about 2 tablespoons of oil in pan, add leek and mushrooms cook a few minutes until leeks soften.
  • 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.
  • Boil rice while chicken is simmering, drain rice.
  • Pour egg over chicken mixture, cook covered, for about 5 minutes extra, until egg just sets.
  • To serve: Divide rice among serving bowls, top with chicken, sprinkle with chives.
  • 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.
  • 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.
  • 15g dried kelp (konbu).
  • 4 1/4 cups cold water
  • 15g large smoked dried bonito flakes (katsuobushi).
  • 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.
  • Strain dashi through a muslin-lined sieve into another pan.