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Japanese chicken and egg
Japanese chicken and egg
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Savory Japanese broth with chicken and egg - a timeless and tasty combination.
Ingredients:
  • 250ml fish stock
  • 60ml rice vinegar
  • 75g caster sugar
  • 125ml tamari
  • 5 x 150g skinless chicken thigh fillets, thinly sliced
  • 1 small carrot, cut into thin batons
  • 3 spring onions, thinly sliced
  • 3 eggs, lightly beaten
  • 18.40 gm vegetable oil
  • 400.00 gm cooked sushi rice or steamed rice
Instructions:
  • In a deep frypan over high heat, combine the stock, 2 tablespoons of vinegar, 1/4 cup (55g) sugar, and all but 2 teaspoons of tamari. Bring to a boil, then simmer over medium heat. Add chicken and carrot, bring back to a boil, then reduce heat to low. Cover and cook for about 5 minutes, stirring once. Remove from heat, stir in the spring onions, and set aside.
  • While you wait, prepare the omelettes by mixing the eggs with the remaining vinegar, sugar, and tamari. Lightly beat the mixture with a fork. Heat oil in a non-stick frypan until very hot. Pour in half of the egg mixture, gently stirring in the middle to spread the egg evenly. Once the omelette is set (around 2-3 minutes), roll it into a cylinder shape in the pan. Transfer it to a cutting board and slice it crosswise. Repeat the process with the remaining egg mixture.
  • Place the chicken in shallow bowls, generously ladle broth over it, and garnish with omelette strips. Serve alongside rice.

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