- 250g (0.5lb) thigh fillets , cut into bite size pieces (note 1)
- ¾ onion sliced
- 6 eggs
- 150ml (5.1oz) dashi stock (please refer to Home Style Japanese Dashi Stock)
- 105ml (3.6oz) mirin
- 45ml (1.5oz) soy sauce
- 3 bowls of cooked rice (hot)
- Julienned green part of shallots (optional)
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Mix sauce ingredients in a large measuring cup/jar. Add 1/3 of the sauce into a small frypan of about 18-20cm (8") in diameter over medium heat (note 2).
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When the sauce starts boiling, add 1/3 of chicken and onion spreading randomly. Stir occasionally and cook for few minutes until chicken is almost cooked (note 3).
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Beat 2 eggs, add ½ of it into the pan and mix gently. When the egg is cooked through, spread the remaining egg over the cooked chicken and egg in the pan.
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Cover the pan with a lid or use a larger pan with a flat bottom to cover the pan and cook for 30 seconds to 1 minute until the egg on the surface is nearly cooked but slightly runny (note 4). By then, you should have a small amount of sauce still left at the bottom.
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Turn the heat off. Using a spatula, slide the cooked chicken and egg over the rice, covering all of the rice. Garnish with shallots.
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Repeat for other two bowls.
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Add all the sauce ingredients to a large frypan over medium heat (note 2).
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Follow the same process as per individual cooking method using all the ingredients at once. Note that time required to cook chicken and egg will be a bit longer.
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After turning off the heat, divide the chicken and egg into three pies using a spatula. Then slide each pie onto the bowl of rice. Tidy up the edges to make the topping fit in the bowl. Garnish with shallots if using.
1. I used thigh fillets without skin on. I prefer thigh to breast meat but you can use breast fillets or tenderloin if you prefer. The texture of the meat will be different.
2. If you can find 3 small frypans and 3 burners, then I would suggest that you cook 3 servings at once. Luckily, I have a couple of special pans for this kind of meal. So I make 3 servings at once.
If you are making it all in one pan, you won’t be able to make individual portions in a perfect circle. But don’t worry. You can easily shape the edges to fit in the bowl and nobody will know.
3. The time taken to cook the chicken varies depending on your definition of ‘bite size’. In this recipe, I cut the meat into 2-2.5cm (3/4-1") cubes.
4. I like the egg to be only slightly runny as raw egg is not my best friend. And if you cook it through, it will become dry. But it is up to your liking.