Egg & Chicken Rice Bowl with Dashi Seasoning and Soft-set Eggs

1. 1

   Cut the onions into thin wedges, the chicken into bite sized pieces, slice the shiitake and chop the mitsuba into 3 cm.

2. 2

   Combine the dashi stock, mirin, and soy sauce in a 7 : 5 : 2 ratio.

3. 3

   Onion: Pour 70-80 ml of the dashi seasonings in a pan, add onions, and heat over medium.

4. 4

   Cook the onions first as they take longest to cook.

5. 5

   Chicken + Shiitake} Add chicken and shiitake after a minute of cooking.

6. 6

   Let the chicken sit in the dashi sauce for about 15 minutes to tenderize the meat.

7. 7

   Beaten Egg #1: In another minute, pour the beaten egg (beat 10-15 times with chopsticks).

8. 8

   Pour one whisked egg first to let it absorb the mixed soup base.

9. 9

   Beaten Egg #2: In another minute, pour in another beaten egg (whisked 10-15 times with chopsticks) and turn off the heat.

10. 10

    Add the egg that you want to make soft-set.

11. 11

    For an soft-set egg: Cover the pan and let it rest for 40 seconds.

12. 12

    Finish: Put it on a rice bowl.

13. 13

    I recommend mitsuba and shichimi spice for toppings.

14. 14

    For the dashi seasoning: Combine the dashi stock (200 ml), mirin (150 ml), and soy sauce (50 ml) in a pot.

15. 15

    Let it come to the boil.

* Per serving · 4 servings · Values may vary.

No additional tips available.