Adding shiitake and shimeji mushrooms to the dashi broth for an extra layer of umami.
Hands-free mode with voice commands & timers
No ratings yet
In a medium skillet, combine the dashi stock, soy sauce, mirin, and sugar over medium heat.
Bring the liquid to a gentle simmer and stir until the sugar is completely dissolved.
Add the sliced onions, shiitake, and shimeji mushrooms to the skillet and cook for 3 minutes until softened.
Distribute the chicken thigh pieces evenly across the pan and cook for 5-6 minutes until the chicken is no longer pink.
Slowly pour the beaten eggs over the chicken and mushrooms in a circular motion, but do not stir.
Cover the skillet with a lid and cook for 1-2 minutes until the eggs are just set but still slightly runny.
Divide the steamed rice into two large bowls and carefully slide half of the mixture onto each bowl of rice.
Garnish with sliced scallions and serve immediately while hot.
