Chicken + egg rice bowl

Name: Chicken + egg rice bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 2
Cuisine: Japanese
Ingredients: ½ brown onion, sliced; 1 tablespoon caster (superfine) sugar; 2 boneless, skinless chicken thighs, fat trimmed and sliced diagonally into 3 cm (1¼ in) pieces; 4 eggs, lightly beaten; cooked short-grain rice, to serve; small red shiso leaves, to garnish; 1 tablespoon chopped mitsuba; 2 spring onions (scallions), trimmed and thinly sliced diagonally; sansho pepper, to garnish; 2 tablespoons light soy sauce; 2 tablespoons sake; 50 ml (1¾ fl oz) mirin; 40 g (1½ oz) dried bonito flakes; 10 g (¼ oz) kombu; 1.5 litres (51 fl oz/6 cups) water

Preparation info

Serves
2

Difficulty
Easy
Ready in
25 min

Appears in

Chefs Eat Breakfast Too

By Darren Purchese

Published 2019

About

This is something you can easily knock up in the morning, as long as you have some dashi in the fridge. I like to make a decent-sized quantity of dashi so I can use it for other meals throughout the week. It’s healthy and delicious and great on its own as a broth.

Ingredients

Dashi

1.5 litres (51 fl oz/6 cups) water
10 g (¼

Asia
Japan
Breakfast

Method

For the dashi, put the water and kombu in a saucepan and set aside to soak for 45–60 minutes at room temperature. Place the pan on the stove top and bring to a gentle simmer over medium heat, then remove from the heat. Remove and discard the kombu. Leave the broth to cool for 5 minutes, then add the bonito flakes and leave to infuse. When the bonito flakes have sunk to t