Japanese Chicken Tamago Kake Gohan

A comforting Japanese breakfast bowl featuring tender chicken simmered in a savory dashi broth, served over steamed rice and topped with a raw egg yolk for creaminess and rich flavor.

Steps

1. In a small saucepan, combine dashi stock, soy sauce, and mirin; bring to a gentle simmer. 2. Add chicken pieces to the broth and simmer for 8-10 minutes until cooked through. 3. Place cooked rice in a serving bowl. 4. Spoon the simmered chicken and broth over the rice. 5. Carefully separate the egg yolk from the white and place it on top of the chicken and rice. 6. Garnish with sliced green onions and toasted sesame seeds. 7. Before eating, mix everything together well so the hot broth slightly cooks the egg yolk, creating a creamy texture.

100g chicken thigh, cut into bite-sized pieces 1/2 cup cooked Japanese short-grain rice 1/4 cup dashi stock 1 tsp soy sauce 1/2 tsp mirin 1 egg yolk 1 tsp sliced green onions 1/4 tsp toasted sesame seeds