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Rice

Rice

Chicken and Egg on Rice

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Ingredients (Serves 4)
* 1 boneless chicken thigh with skin
* 1/2 onion
* 1/2 loaf kamaboko,(white fish paste)
* 8 eggs

* 1 cup /200ml dashi stock
* 3 1/2 tbsp soy sauce
* 1 1/2 tbsp sugar
* 3 tbsp mirin sweet cooking sake
* 1 tbsp sake

* cooked rice to taste
* mitsuba (chopped)

1 Slice the onion thinly. Cut the chicken into smaller-bite-sized pieces. Slice the kamaboko thinly.

2 Combine the dashi stock, soy sauce, sugar, sake and mirin in a pan and bring to a boil. Add the chicken and cook for a short time. Add the onion and kamaboko and simmer.

3 While it is boiling, pour the beaten eggs into it little by little.
Turn off the heat.
The heat of the stock will half-cook the eggs.
Pour it over rice in a bowl. Sprinkle with mitsuba.

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