- serves 2 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 2 chicken thigh fillets, cut into bite – size pieces
- ½ small white onion, thinly sliced
- 2-3 large eggs, lightly beaten
- 300 g hot steamed Japanese rice
- mitsuba leaf or finely shredded spring onion tops, to serve
Seasoning
- 125 ml (½ cup) dashi stock
- 1½ tbsp mirin
- 1½ tbsp sake
- 1½ tbsp soy sauce
- 1½ tbsp sugar
Instructions
- For the seasoning, place all the ingredients in a bowl and stir to combine.
- Heat a heavy–based frying pan with lid over medium heat. Add the chicken, onion and seasoning. Bring to the boil, then reduce the heat to low, cover and simmer for 3–5 minutes or until the chicken is just cooked.
- Slowly pour the beaten eggs over the top of the chicken and onion, cover and cook, without stirring for 2 minutes or until the egg is cooked.
- Garnish with the mitsuba leaves or spring onion and serve with hot steamed rice.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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