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250g sushi rice (i.e. short-grain rice), 1.25 cups of water, 1 piece of kombu (i.e. seaweed), 2 boneless thighs, 1 onion, 4 large eggs, 1 cup of chicken broth, 1 stalk of spring onion.

(1) 1 tsp mirin, 1/2 tsp chicken bouillon powder.
(2) 1T sake, 3T soy sauce, 2T mirin, 1.5T caster sugar.


1. Wash sushi rice under cold running water till the water through it is completely clear; Leave in the strainer to drain for 60 minutes; Arrange the rice in a pan with 1.25 cups of water and a piece of kombu; Bring to the boil over a high heat; Remove the kombu; Cover the pan; Turn to a medium-low heat; Simmer for 10 minutes; Turn off the heat; Leave it with the lid for 15 minutes; Arrange the hot rice in a sushi-oke; Fluff up the rice with a wooden spoon; Cover with a clean moist but not wet cloth till ready to use.
2. Rinse chicken thighs in running water for 6 minutes; Drain; Discard the skin; Trim off the fat; Cut into pieces; Marinate in seasoning (1) for 30 minutes.
3. Peel, rinse and slice onion thinly.
4. Rinse spring onion; Cut off the ends; Cut into sections.
5. Beat eggs to a bowl; Beat till well blended.
6. Pour 1 cup of chicken broth to a saucepan; Bring to the boil over a high heat; Turn to a low heat; Add seasoning (2); Stir over a low heat till the sugar dissolved; Add the chicken pieces from the step 2; Simmer over a low heat for 5 minutes; Add the onion; Simmer over a low heat for 5 minutes; Add an half of the egg solution to the chicken and onion; Cover the pan with a lid; Cook over a low heat till the egg has just set (roughly 4 minutes); Uncover; Add the remaining egg solution and the spring onion; Turn off the heat.
7. Arrange the rice from the step 1 in serving bowls; Arrange the chicken and egg mixture from the step 6 on top; Serve immediately.