Description
A classic Japanese comfort dish of tender chicken, onions, and soft poached eggs in a rich, umami-laden sauce, served over fragrant rice. Quick to prepare and packed with protein, this balanced meal delivers savory depth with minimal effort.
Ingredients
Boneless Chicken Thighs (150g), cut into bite-sized pieces
Medium Onion (1/2), thinly sliced
Low-Sodium Chicken Stock or Dashi (1/2 cup)
Soy Sauce (2 tablespoons)
Non-Alcoholic Mirin (1 tablespoon)
Salt (to taste)
Black Pepper (to taste)
2 Large Eggs, lightly beaten
1 Cup Sushi Rice (or short-grain rice), cooked and fluffed
Instructions
Preheat a small pan over medium heat
Add a splash of water and sauté chicken until nearly cooked (2-3 minutes)
Add onions and cook until translucent (3-4 minutes)
Pour in stock, soy sauce, mirin, salt, and pepper to create the sauce
Simmer until chicken is tender (3-5 minutes)
Arrange rice on a heatproof plate or in a bowl
Gently ladle chicken-onion mixture onto the rice
Crack the eggs directly into the hot pan, cover, and let steam until slightly set (4-5 minutes)
Remove pan from heat and spoon the runny egg mixture over the rice with chicken
Notes
Use a ‘tri-star’ black iron pan for enhanced browning and even cooking
Leaving streaks in the beaten eggs adds visual and textural contrast
Adjust sweetness by adding 1/2 teaspoon sugar to the sauce if desired
Storage: Eat immediately, as eggs start to cook otherwise
- Prep Time: 10
- Cook Time: 5
- Category: Healthy Quick Meals | Easy Clean Eating Recipes
- Method: Stir-Frying & Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 2100mg
- Fat: 30g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 0.3g
- Protein: 40g
- Cholesterol: 360mg