Dashi Eggs
Dashi Eggs on Rice isknown as the classic Japanese breakfast, which is a good version of the basicrice and chicken mix. Plus, it's super and simple to make.
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Servings: 4 serving
Calories: 209kcal
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Equipment
Ingredients
Eggs
- 3 large eggs
- ¼ cup chicken stock
- 1 teaspoon caster sugar
- ¼ teaspoon salt
- 1 ½ cup rice cooked, hot
- 1 ½ tablespoons vegetable oil
- 2 tablespoons salmon flakes
- 2 teaspoons aonori dried nori seaweed flakes
Chicken Dashi
- 1 lb. chicken bones 500 g.
- 3 l. water
- 1 oz. bonito flakes 20 g.
Instructions
- Beat the eggs with the salt, sugar, and stock in a large bowl. Add the oil to a pan and place it over medium heat.
- Pour the egg mixture into the pan and cook for a few seconds. Divide the omelet in half and flip to cook until set.
- Divide the rice into two serving bowls.
- Top the rice with one egg piece. Add the salmon flakes and anoroi flakes.
- Prepare the dashi and add the chicken bones and enough water to cover them to a saucepan.
- Cook to a boil and drain. Return the bones to a pan and add more water, then cover to cook for 4 hours on low heat.
- Add the bonito flakes and mix well. Allow the mixture to cool for 15 minutes, then strain. Serve the rice with the dashi. Enjoy.
Video
Notes
The Japanese are known for their love of rice, and this dish is the perfect comfort food. A simple Japanese dish that is a favorite for many people around the world is Dashi Eggs on Rice! The traditional Japanese dish is a comfort food that is made with rice and chicken. It has a delicate, sweet dashi sauce, and chicken, shrimp, and onions. To make it more interesting, you can serve it with various condiments and flavorings.
Nutrition
Serving: 1serving | Calories: 209kcal | Carbohydrates: 18g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 273mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.