Cook the rice to desired doneness. In a small bowl, combine the dashi powder and hot water, dissolving the dashi powder. In another small bowl, whisk the eggs together until well beaten. In a medium skillet with a lid over Medium heat, add the peanut oil and swirl to heat. Add the chicken and cook until no longer pink and slightly beginning to brown, approximately 5 minutes.
Add the onion and cook until beginning to soften, approximately 5 minutes.
Add the dashi broth, soy sauce, mirin, and brown sugar to the chicken, stirring to combine and dissolve the brown sugar.
Bring to a lively simmer and allow to reduce by half, approximately 10 minutes. When the broth is reduced, gently pour the eggs over top and reduce the heat, covering with the lid to steam the eggs, approximately 3 to 5 minutes.
Place the rice into a deep bowl and spoon the chicken and egg mixture over top. Spoon the dashi broth alongside to soak into the rice. Garnish with scallion, togarishi, and furikake, if desired.
Enjoy!
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