Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
Chicken and Egg on Rice
- 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.