This simple but delicious Japanese dish translates to "parent and child rice bowl" as it includes both chicken and egg, eliminating the question of which comes first.
Serves 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients
200g boneless, skinless chicken thighs/breasts, thinly sliced 1 onion 150ml dashi stock* 1 tbsp soy sauce 1 tbsp mirin a pinch of brown sugar 2 eggs 130g white rice
1 spring onion
*Note: Vegetable stock with a tablespoon of fish sauce works as a substitute for dashi.
Method
Cook the rice according to the packet instructions.
Put the dashi in a frying pan and warm over low to medium heat. Once it reaches a low simmer, add the mirin, soy sauce and sugar.
Bring the stock to the boil and then lower the heat back to a simmer. Add the chicken and let it cook for around 10 minutes.
Roughly chop the onion and add it to the pan, then whisk the eggs and pour them into the pan also. Cook for just a couple of minutes so the eggs remain soft. Turn of the heat.
Divide the rice between two bowls and spoon the egg and chicken mixture over the top.
Sprinkle with slices of spring onion and serve.
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