Flavoursome rice dish with chicken and egg a classic Japanese comfort food.

  • 15 mins
  • Easy
  • Mains
  • 1-2 Servings


  • 1/2 Onion
  • 2 Chicken Thigh Fillets
  • 1 Tbsp Yutaka Cooking Sake
  • 4 Large Eggs
  • 120ml Dashi Poweder (optioinal)
  • 2 Tbsp Yutaka Soy Sauce
  • 2 Tbsp Yutaka Mirin
  • 2 Tsp Sugar
  • 500g Cooked Rice
  • 4 Spring Onion


  1. Chop the onion and spring onions.
  2. Mix the dashi poweder, soy sauce, mirin and sugar in a bowl.
  3. Chop your chicken thighs into strips. Put them on a baking tray and sprinkle with cooking sake.
  4. Crack your eggs into a bowl and lift the egg whites slightly with a chopstick until it resembles a marble pattern.
  5. Add your onion and dashi mixture into a medium frying pan and bring to a simmer.
  6. Add the chicken to the pan and cook until it is no longer pink.
  7. Next, drizzle two-thirds of the eggs over the chicken and onions, avoiding the edges of the pan if possible.
  8. Once the eggs have set (but are still runny) add the rest of the eggs to the pan, along with the spring onions.
  9. Serve with cooked rice and enjoy!

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