The ingredients and the Direction

Ingredients: For 3 serving: 15 mins to make.

• Water (5 cups water)

• 1 Kayanoya Dashi bag 

• 1 chicken thigh piece

• 1 egg

• 1.5 bowl of white rice

• 1 umeboshi (plum pickle) per serving

• A few pinch of salt (as you like)

The Direction

Here are the easy 6 steps:

1. Boil 5 cups of water in a medium size pan and add 1 Kayanoya Dashi bag

2. Cut chicken into small pieces and put them into the pan

3. Add 1.5 to 2 bowls of cooked white rice into the pan

4. Cook for 10 min

5. Drop the beaten egg into the pan, mix , turn off the heat and close the lid.

6. Wait a few min and then serve with umeboshi plum pickle
   

#1. Boil 5 cups of water in a medium size pan and add 1 Kayanoya Dashi bag

Picture) Kayanoya Dashi (yakiago).

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Kaynoya Dashi bag is the easiest to do and tastes the best.

There are other dashi in power form as well, but this is the best and easiest in opinion.

#2. Cut chicken into small pieces and put them into the pan

Cut them in small piece so that it cooks fast but more than anything, it is easier to eat.

#3. Add 1.5 to 2 bowls of cooked white rice into the pan

Add white rice in the pool!

Make sure to mix them well so that rices are not stuck together.

The key balance is that you have about 1/4 of soup still left. But if you like to make it more soupy, then add more water to it or add less rice to it to adjust.

#4. Cook for 10 min

Make sure you cook the chicken well and let the rice soak some of the juices. Mix them occasionally to check on them if you don’t have much else to do.

Oh… forgot to mention.
Add a few pinch of salt as your preference.

you can add salt anytime basically.

#5. Drop the beaten egg into the pan, mix , turn off the heat and close the lid.

Beat the egg and add them in at once.

Mix them and turn the heat off and close the lid.

AGAIN?

1. Drop the egg and mix

2. turn off the heat

3. Close the lid.

#7. Wait a few min and then serve with umeboshi plum pickle

Umeboshi (Japanese plum pickle) has the salty flavor and good to put it in for the nice flavor and saltiness.

break the umeboshi and mix and eat with spoon!

Soooo easy! And sooo good!

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