日hi Recipe

Rinse and Cook Rice

Rinse the short-grain rice under cold running water until the water runs nearly clear (about 3–4 rinses). Drain well. Combine rinsed rice and 360 ml water in a rice cooker or medium pot. If using a pot, bring to a boil over medium-high, reduce heat to low, cover tightly and simmer 12–14 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff before serving.

Cut and Season Chicken

Trim excess fat from chicken thighs and cut into bite-sized pieces (about 2–3 cm). Season lightly with 1/4 tsp salt and 1/8 tsp black pepper and set aside.

Slice Onion and Scallions

Peel and thinly slice the onion into half-moons. Thinly slice 1 full stalk of green onion on the bias for garnish; reserve the other stalk for cooking.

Heat 1 tbs neutral oil in a large skillet over medium heat. Add the sliced onion and the remaining green onion (white part) and sauté 3–4 minutes until softened and translucent.

Add the chicken pieces to the skillet and cook, stirring occasionally, until the exterior is lightly browned and mostly cooked through, about 5–6 minutes.

Pour in 200 ml dashi stock, 3 tbs soy sauce, 2 tbs mirin, 1 tbs sake and 1 tsp sugar. Stir to combine, bring to a gentle simmer and cook 2–3 minutes to let flavors meld and the sauce reduce slightly.

Tempered Egg Mixture

Crack the 4 eggs into a bowl and beat gently just to combine (do not overbeat). Lower the heat under the skillet to low so the sauce is simmering very gently.

Evenly pour the beaten eggs over the simmering chicken and onions. Cover the skillet with a lid and cook 2–3 minutes until the eggs are set but still slightly soft (for runnier eggs) or 3–4 minutes for firmer set. Avoid stirring; the eggs should form a soft blanket over the chicken.

Divide the cooked rice between 3 bowls (about 1/2 cup cooked rice per serving if you want lighter; this recipe yields 3 generous lunch bowls).

Gently slide the chicken-and-egg mixture over the rice so each bowl gets an even portion of chicken, onions and egg.

Garnish each bowl with the thinly sliced green onion, a small pinch of pickled ginger, and a sprinkle of toasted sesame seeds. Add additional soy sauce or shichimi togarashi if desired.