Ingredients for 4 Servings

Chicken thigh (鶏もも肉 / Tori-no-momoniku) 50 g
Shiokōji (塩麹 / Shiokōji) 1 tsp
(Shiokōji isn’t necessary if you don’t have it on hand.)
Onion (玉ねぎ / Tamanegi) 1/4
Field mustard (菜の花 / Na-no-hana) 20 g
Eggs (卵 / Tamago) 2

Soy sauce (しょうゆ / Shōyu) 1 tbsp
Hon mirin (本みりん / Hon mirin) 2 tbsp
Soup stock (だし汁/ Dashijiru) 4 tbsp

Cooked rice (ご飯 / Gohan) 200 g

How to Make
1. Cut the chicken thigh into cubes about 1.5㎝ on a side. Coat these in shiokōji and set them aside for about 1 hour.
2. Cut the onion into slices about 5 mm wide. Cut the field mustard into 5-cm lengths.
3. Add the seasonings to a medium-size pot and put the pot on medium heat. Once the pot comes to a boil, add the chicken cubes and onion slices.
4. Once the chicken is cooked, add the field mustard and continue to cook until the field mustard softens.
5. Crack the eggs into a bowl and beat them. If you prefer the cooked consistency to be soft and a bit runny, beat the eggs lightly, leaving some of the egg white intact. If you prefer a soft, soufflé-type texture, beat the eggs well to incorporate air in the mixture.
6. With the pot at a boil, pour about 3/4 of the egg evenly over the contents of the pot. Once the egg at the outer edge firms up (This should take about 1 minute.), gently pull it to the center of the pot.
7. Pour in the remaining egg evenly over the contents of the pot, wait about 10 seconds, and then turn off the heat and cover the pot. This will give the egg a lustrous finish. Add the cooked rice to a deep bowl – what is referred to as a “donburi” in Japanese – and then slide the contents of the pot onto the rice, keeping the egg on top.




Recipe Developed by Machiko Tateno