Description
A comforting Japanese rice bowl with tender chicken, savory onions, and silky poached eggs simmered in umami-rich dashi. Perfect for a quick lunch or hearty dinner.
Ingredients
150g skinless, boneless chicken thighs
1/2 medium onion, thin slices
1/2 cup dashi or chicken broth
1 tablespoon soy sauce
2 large eggs, separated
1 cup cooked white rice
Instructions
Season chicken thighs with salt and let marinate for 10 minutes.
Heat oil in a pan, sauté onions until softened.
Add chicken and cook 4-5 minutes until browned and almost cooked through.
Pour in dashi and soy sauce, then simmer 3-4 minutes until chicken is fully cooked.
Create two indentations in the sauce, crack eggs into the liquid, and cook uncovered 2-3 minutes for runny yolk.
Serve immediately over steaming white rice.
Notes
Use vegan dashi for a meat-free version
Add shiitake mushrooms for extra umami
Adjust soy sauce to taste
Serve with pickled vegetables for authenticity
- Prep Time: 10
- Cook Time: 10
- Category: Recettes Healthy Rapides | Cuisine Saine & Facile
- Method: Stir Fry/Simmer
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 3g
- Sodium: 200mg
- Fat: 45g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 650mg