This is a classic Japanese
comfort food dish, I love the combine of rice, chicken and egg . There is
something about the way the egg gives flavor and texture to the rice. At the same time it thickens the seasoned
chicken broth in the dish so that is clings to the rice, making a hot and
comforting meal. It is an easy meal to make but adding eggs to the broth can be
a bit tricky because when you look at the pan it will seem it is still runny when
it is not. Actually, it’s better if it’s
still a little runny. I like to cook this dish with chicken but you can make it
with any meat, eel, beef, lamb and for vegan you can use firm tofu in exchange
of the meat. I used onion and scallions but you can use various vegetables and
even mushroom, as long as they don’t give out lot of liquid. For fresh mushrooms you should cook them first
to reduce the liquid. This is for two people and it keeps well for leftovers.
3 cups hot cooked rice, about 1 lb (450 g)
1 tbsp chicken broth (can use other broth)
4 tbsp water
2 tbsp soy sauce
1 tbsp plus 2 tsp sugar
1 chicken breast, cut into bite-sized pieces.
½ onion, thinly sliced
2 scallions cut half inch
6 eggs, beaten
2 scallions, chopped for topping
crushed chili pepper (or shichimi spice powder) for topping
if you like.
1.
Make sure you finish cooking the rice first.
2.
Combine the broth, water, soy sauce and sugar in
a medium saucepan or frying pan.
3.
Add the chicken, onion and scallions and bring
to a simmer over high heat. Simmer until the chicken is just cooked through.
4.
Immediately pour in the beaten egg slowly around
the pan. Reduce the heat to low, and cook the eggs to desired doneness by
shaking the pan without stirring. Make sure it is still little runny.
5.
Take off the heat, arrange the rice in
individual bowls and spoon the mixture over the top. Garish with chopped
scallions and crushed chili pepper.
