Featured in our egg feature in this newsletter, this is one of Japan’s greatest comfort foods, much loved by children and adults alike. The name literally translates as ‘parent and child bowl’, due to the chicken and eggs being used in the same dish. It is quick and easy, perfect for lunch or a light supper, and is a really authentic taste of Japan.
01.
Ingredients
1 cup dashi or chicken stock
1tbs soy sauce
3tbs Mirin
200gr skinless, boneless chicken thigh, cut into thin strips
1 bunch spring onions, chopped
4 eggs, lightly beaten
Seaweed flakes, available from our online shop (Salade de la mer)
02.
Method
- Place the dashi stock, soy sauce and mirin in a saucepan and bring to the boil.
- Add the chicken and reduce the heat to low, simmer for a couple of minutes.
- Add the spring onions and simmer for a little longer, making sure the chicken is cooked through.
- Remove the pan from the heat and pour in the eggs, without stirring.
- Now cover the pan and leave for a minute or two to cook the eggs.
- Put rice into deep bowls, then ladle over the chicken, eggs and sauce.
- Sprinkle with the seaweed flakes and serve piping hot.
