I tried this simple Japanese egg and chicken recipe from Food52 and it has become a regular ever since. So simple, but full of layers of amazing flavors. You will love it!
- 4 boneless-skinless chicken thighs cut into 1 1/2-2 inch cubes
- 1 onion peeled and thinly sliced
- 6 eggs beaten
- 8 tbsp chicken stock OR 1 bouillon cube OR 1 tbsp better than bouillon
- 4 tbsp sake
- 4 tbsp sugar
- 4 tbsp Mirin
- 10 tbsp soy sauce
- 4 cups cooked rice I use sprouted brown rice
You will make this dish in 2 batches.
Put one cup of cooked rice in each of your 4 serving bowls.
Combine chicken stock, sake, sugar, Mirin and soy sauce in a bowl.
Pour half of the chicken stock mixture in a pan and bring to boil.
Add half of the chicken pieces and half of the onion slices.
Simmer until chicken pieces are cooked (about 5-7 minutes).
Add half of the egg mixture to the pan.
Cover and simmer 1-2 minutes, until the eggs are cooked but still soft.
Top two of your bowls of rice with the chicken and egg mixture.
Repeat the same process for the other 2 portions.