Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 300 guncooked Japanese short-grain rice
- 390 mlwater for rice
- 600 graw boneless skinless chicken thighs, cut into 2 cm pieces
- 200 gonion, thinly sliced
- 300 mlprepared bonito-and-kombu dashi
- 3 tbspsoy sauce
- 2 tbspmirin
- 1 tbspsugar
- 6 eachlarge eggs
- 2 eachscallions, sliced
Make it
- Rinse and drain the rice, then place in a saucepan with its measured water. Bring to a boil, cover and cook on very low heat for 15 minutes. Turn off the heat and leave covered for 10 minutes.
- While the rice cooks, combine dashi, soy sauce, mirin, sugar and onion in a wide pan. Bring to a simmer over medium heat and cook for 5 minutes until the onion begins to soften.
- Add the chicken in a single layer. Cover and simmer gently for 8–10 minutes, turning once, until the thickest pieces reach 74°C / 165°F.
- Lightly beat the eggs and pour evenly around the chicken. Cover and cook over low heat for 3–5 minutes, until the eggs are fully set with no liquid pockets and reach 71°C / 160°F.
- Fluff the rice and divide into four bowls. Spoon the chicken, egg, onion and a little broth over each, then finish with scallions.
Ingredients, recipe context & sources
Ingredient flags: Eggs, Fish, Soy, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.