Chicken and egg on rice

Japanese-style chicken and egg on rice is a savoury and satisfying dinner.

  • 20 mins cooking
  • Serves 4
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Chicken and egg on rice
  • 4 dried shiitake mushrooms
  • 1/2 cup (125ml) secondary dashi
  • 1/4 cup (60ml) japanese soy sauce
  • 2 tablespoon mirin
  • 1 teaspoon sugar
  • 100 gram (3 ounces) chicken breast fillet, sliced thinly
  • 1 leek, sliced thinly
  • 6 eggs, beaten lightly
  • 4 cup (600g) hot cooked japanese rice (koshihikari)
  • 2 tablespoon fresh chives, finely chopped


Chicken and egg on rice
  • 1
    Place mushrooms in small heatproof bowl, cover with boiling water, stand about 20 minutes, drain. Discard stems, halve caps.
  • 2
    Meanwhile, bring dashi, sauce, mirin and sugar to the boil in large frying pan. Add chicken, leek and mushrooms, cook, covered, about 3 minutes or until chicken is tender. Pour egg over chicken mixture, cook, covered, over low heat about 2 minutes or until egg just sets.
  • 3
    Divide rice among bowls, top with chicken mixture, sprinkle with chives.


You need to cook 1½ cups (300g) of japanese rice for this recipe. The egg mixture should be just set, still a little runny in areas. Remove from heat, keep covered to cook egg a little longer, if you like.