Chicken and egg over rice

25 min · 2 servings · 620 kcal

Haruka Mori · @haruka_mori

The egg goes in twice — most of it first, the rest at the very end off the heat. That second pour is what keeps it soft.

Ingredients

• chicken thigh250 g
• eggs4 pc
• onion1 pc
• dashi stock150 ml
• soy sauce3 tbsp
• mirin3 tbsp
• sugar1 tsp
• cooked rice400 g

Instructions

1. Slice the onion thin. Cut the chicken into bite-sized pieces.
2. Simmer dashi, soy, mirin and sugar in a small shallow pan.
3. Add the onion. Cook 3 minutes until translucent.
4. Add the chicken. Simmer 6 minutes, turning once.
5. Beat the eggs loosely — streaks of white should remain. Pour in three quarters and cover for 1 minute.
6. Pour in the rest, take the pan off the heat and cover for 30 seconds more.
7. Slide over hot rice.

Per serving