Directions
- Peel the onion and cut it into strips.
- Cut the chicken into medium-sized cubes.
- Cook the rice as recommended on the package.
- Mix dashi broth, soy sauce and sugar.
- Boil the sauce in a large frying pan, then reduce the heat to medium and add onion.
- Cook until the onion is a half tender for about 3-4 minutes.
- Add chicken and cook stirring from time to time until it is cooked through (about 5-7 minutes).
- Chop the scallions and add half to the sauce, season to taste with more sugar and soy sauce if needed.
- Separate 3 egg yolks for serving. Mix the rest of the eggs thoroughly.
- Reduce the heat to low, add eggs and cook under cover until they reach the desired consistency (they should be slightly runny).
- Serve in a bowl of rice with raw yolk and a pinch of sesame seeds and togarashi spice.
Ingredients
300 g rice
2 tbsp. soy sauce
2 tbps. sugar
1 large onion
350 g chicken (fillet or preferably boneless legs)
40 g scallions
5 eggs
1 tbsp. sesame seeds
1 tbsp. Japanese 7 spice (Shichimi Togarashi)
240 ml Awase dashi (bonito flakes and kombu seaweed broth)*
*It can be replaced by another type of dashi or possibly an ordinary broth, but then the taste of the dish won't be the same.
Japan
Comments: 0