Japanese Chicken and Egg Rice Bowl

Ingredients

1 piece Chicken chicken thigh or chicken breast, sliced thin

1 serving Cooked Rice long grain or jasmine rice, cooked

1 teaspoon Dashi powder powdered dashi

1 tablespoon Soy sauce soy sauce

1 tablespoon Sake sake

1 teaspoon Sugar sugar

1 tablespoon Mirin mirin (Japanese sweet wine)

2 pieces Eggs eggs, lightly beaten

1 stalk Tokyo Negi or Onion Tokyo Negi or regular onion, sliced thin

Equipment

Pot

Pan

Bowl

Microplane or Grater

Directions

Prepare all ingredients and have them close by. The dish comes together quickly.

Grate the chicken thigh or chicken breast finely using a knife or a microplane.

Prepare a pot of boiling water with a little salt.

Cook 1 serving of rice in the boiling water until hot.

Drain the rice and set aside.

While rice cooks, cut chicken into thin slices, skate at an angle, and against the grain. Season with salt.

Reheat cooked chicken or cook raw chicken in a pan until it is nearly done, about 1-2 minutes.

Prepare the dashi broth by dissolving powdered dashi with water, adding soy sauce, sake, sugar, and mirin. Simmer.

Add sliced onions and chicken to the broth. Continue simmering.

Taste the chicken to check if it's cooked thoroughly. Continue simmering if needed.

Crack eggs into a bowl, season with soy sauce, and beat lightly with a splash of soy sauce and a small amount of dashi powder.

Create a small well in the cooked rice, pour beaten eggs over it.

Cover and cook the eggs until they are runny, about 15-30 seconds. Remove from heat.

Slice Tokyo Negi or regular onion for garnish. Add to the rice and egg mixture if desired.

Add extra yolk on top for richness.

Serve the rice bowl immediately, garnished with additional Tokyo Negi or onions.