Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Broth
Chicken
Finish
Equipment
Wide pan with lid; bowl; spoon; thermometer.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Simmer onion · About 7 min
- Bring 300 ml prepared dashi, 35 ml soy sauce, 30 ml mirin, 15 g sugar, 200 g onion, thinly sliced to a gentle simmer in a wide pan; cook for 6–7 minutes.
Check: Onion starts to soften.
Cook chicken · About 10 min
- Add 500 g boneless chicken thighs, sliced; simmer for 8–10 minutes. Do not wash raw chicken.
Check: Chicken reaches 74°C / 165°F.
Set eggs · About 3 min
- Pour 4 eggs, beaten evenly over the chicken. Cover and cook gently for 2–3 minutes.
Check: This draft sets the eggs fully; egg dishes should reach 71°C / 160°F.
Serve · About 2 min
- Divide hot 600 g cooked rice into bowls. Spoon chicken, egg and broth on top; scatter 30 g spring onions.
Check: The timing starts with prepared dashi and cooked rice.
Tips
- Pour egg evenly rather than stirring it into the broth.
- Keep a gentle simmer so chicken stays tender.
Substitutions
- Use mushroom dashi instead of fish dashi.
- Use water with a little extra sugar instead of mirin for an alcohol-free adaptation.
Storage
- Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.
- Reheat rice only once, until steaming hot throughout. For this draft, check reheated food reaches 74°C / 165°F. Add a little water and cover while heating.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Slice onion and chicken one day ahead; refrigerate separately.
- Cook rice on the serving day and finish the egg layer fresh.
FAQ
Are the eggs runny?
This draft cooks them fully rather than serving a soft egg layer.
Can I use chicken breast?
Yes. Slice thinly and check doneness early.
What is dashi?
It is a Japanese stock. This draft starts with prepared dashi; check its ingredients for fish and allergens.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
