Rice Bowl – Chicken & Eggs

This is a very popular dish in Japan and you can find them at soba restaurants. Cook chicken and egg, and then pour onto rice. You need to cook chicken first, and then cook with egg by one portion. Therefore, you need to cook with eggs four times if you want to serve to four people. If you did not have small pan to cook for one portion, use bigger pan and cook for four people together and separate later.

Ingredients
Chicken thigh　　　　　400g
Onion　　　　　　　　1/2pc
Eggs　　　　　　　　　1-2 pcs per portion
Dashi soup　　　　　　450㏄
Sugar　　　　　　　　40g
Mirin　　　　　　　　　40㏄ (40cc of sake and 5g of sugar)
Soya-bean sauce　　　90㏄

How to cook
1. Prepare dashi soup. Cut chicken thigh into small pieces. Slice onion.
2. Boil dashi, sugar, mirin and soya-bean sauce.
3. Add chicken and onions. Remove bubbles and excess oils. Cook until onions become transparent.
4. In a small pan (I used skillet), place chicken and onion with soup for one portion. Boil. Add beaten egg and mix once or twice. Cook until eggs are half done.
5. Put rice into a rice bowl. Pour chicken with eggs onto the rice.