Preparation time: 25

Servings: 2

INGREDIENTS

• 200g uncooked rice
• 4 large eggs
• 160g chicken thighs
• 1 onion
• Oil

Sauce mix:

• 160 ml water
• 1 tsp dashi powder
• 1½ Tbsp sake
• 1½ Tbsp soy sauce
• 2 Tbsp mirin
• 2½ tsp sugar  

Garnishes:

• Cilantro
• Spring onion

PREPARATION

Cook the rice according to the instructions on the package. In the meantime, slice the chicken into strips. Slice the onion into thin strips and the spring onions into fine rings.

Bring 160 ml of water to a boil, then add the dashi powder, sake, soy sauce and sugar. Take the pan off the heat and keep stirring until the sugar has dissolved. Pour the sauce into a measuring cup.

Divide the chicken, onions and sauce into 2 equal portions.

Make one omelet at a time:

Heat oil in a small frying pan and spread the onion strips over the pan. Put pieces of chicken on top of the onions, then pour 110 ml of sauce in the pan. Bring it to a boil and remove the foam if necessary. Cover the pan with a lid and cook the chicken for 5 minutes until done. Break two eggs in a bowl and beat it. Slowly pour the eggs in the pan and spread it over the chicken. Turn the heat to medium low and cover the pan with a lid. Fry the omelet until done. Divide the rice over 2 bowls. Put the omelet on top of one rice bowl, and pour the sauce over it. Now make the omelet for the other rice bowl.

Garnish the rice bowls with cilantro and spring onion, and serve.