Chicken & Egg or Pork Cutlets Rice Bowl

Name: Chicken & Egg or Pork Cutlets Rice Bowl
Yield: 1 serving
Cuisine: American
Ingredients: 2 Eggs; 1/4 Onion; 5 tbsp A. Dashi stock; 1 tbsp A. Soy sauce; 1 tbsp A. Sake; 1 1/2- tablespoons A. Mirin; 1 Onion, mitsuba, seaweed (optional)

cookpad.japan @cookpad_jp

There are always people coming over to our house and they always ask me to make something from this egg rice bowl series.
I usually just eyeball the ingredients, so explaining everything was really tiresome.
I made an easy-to-understand recipe from something that I ALWAYS eyeball.

When making rice bowls with fried cutlets, place the warm cutlets into the pan in Step 7 before adding the egg.
It depends on the stove so adjust the temperature of the heat and the amount of time to cook in order to control the thickness and wateriness.
Different regions and personalities like different tastes, but try combining the ingredients as listed at least once. Recipe by *ai*

cookpad.japan @cookpad_jp

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Ingredients

1 serving

2Eggs
1/4Onion
5 tbspA. Dashi stock
1 tbspA. Soy sauce
1 tbspA. Sake
11/2- tablespoons A. Mirin
1Onion, mitsuba, seaweed (optional)

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Steps

1

Thinly slice the onion. For the chicken and egg rice bowl, cut the chicken into 2-3 cm pieces. If using other ingredients, cut them up and set everything aside. (The top photo is for the rice bowl with eggs, while the bottom photo is for rice bowls with chicken and rice).
2

Heat the A ingredients in a frying pan or flat-bottomed pot over strong heat. Add all of the ingredients except for the pork cutlets at this point.
3

When Step 2 has begun to boil, lower the heat to low and cook until the onions become tender and the flavor settles into the ingredients thoroughly. Simmer the onions for at least 4 minutes.
4

When making rice bowls with both chicken and eggs, occasionally flip over the chicken from top to bottom. Cooking for 4 minutes is best, it won't be overcooked and will be tender and plump.
5

The photos from Steps 3 and 4 were taken while the contents of the pan were starting to boil. While it's boiling for 4 minutes, adjust the heat until just the center is bubbling.
6

During Step 2, break an egg and lightly loosen it up. Don't beat it thoroughly as in other egg dishes; just unravel the egg yolk.
7

After Steps 3 and 4 have cooked for 4 minutes, set the heat to high and pour in 2/3 of the egg from Step 6 in a circular motion starting from the outer edges towards the center. Let cook without agitating until half done.
8

When the egg from Step 7 has cooked halfway, swirl in the remaining egg in the center and lower the heat to low. Cover with a tightly fitting lid and steam for 15-30 seconds.
9

Slide Step 8 onto a bowl of rice, and it's all done. It's not shown in the photo but I like to sprinkle it with shichimi spice.
10

I like to leave a little bit of the transparent egg whites visible, but for those who don't like that, keep the lid closed for a longer time during Step 8.