Easy & Delish! High Protein Chicken Mixed Rice with Onsen Tamago Recipe

Hey everyone! Today, I’m sharing a super easy and delicious Japanese recipe that’s packed with protein: Chicken Mixed Rice (炊き込みご飯 – Takikomi Gohan) topped with a perfectly wobbly Onsen Tamago (温泉卵 – Hot Spring Egg). This dish is simple to make and perfect for a satisfying meal. Let’s get cooking!

Ingredients:

• For the Chicken Mixed Rice (2 servings):

  • Rice: 180g (about 1 cup)

  • Chicken: 200g (about 7 oz), cut into bite-sized pieces

  • Carrot: 30g (about 1 oz), thinly sliced

  • Soy Sauce: 1.5 tbsp

  • Oyster Sauce: 0.5 tbsp

  • Sugar: 1 tsp

  • Soy Sauce (for chicken marinade – optional): 1 tsp

  • Sake (for chicken marinade – optional): 1 tsp

  • Ginger (for chicken marinade – optional): A little bit

  • Water: 240ml (about 1 cup)

• For the Onsen Tamago (2-4 eggs):

  • Eggs: 2-4 (straight from the refrigerator)

  • Water: 900ml (about 3 3/4 cups)

  • Water: 100ml (about 1/2 cup)

Instructions:

Chicken Mixed Rice (Takikomi Gohan):

1. Wash the rice thoroughly until the water runs clear. Drain well in a colander.

2. Cut the carrot into thin slices. Cut the chicken into bite-sized pieces and marinate with 1 tsp soy sauce, 1 tsp sake and ginger (optional).

3. In a medium-sized pot, combine the drained rice, 1 cup of water, 1.5 tbsp soy sauce, 0.5 tbsp oyster sauce, and 1 tsp sugar. Mix well.

4. Add the sliced carrots and marinated chicken to the pot, spreading them evenly over the rice.

5. Cover the pot and bring to a boil over high heat (about 2-3 minutes).

6. Once boiling, reduce the heat to low and simmer for 15-20 minutes, or until all the water has been absorbed.

   • Note: A slight burnt smell indicates the water is gone. Adjust cooking time based on your pot.

7. Remove from heat and let it rest for 10 minutes.

Onsen Tamago (Hot Spring Egg):

1. Bring 3 3/4 cups of water to a boil in a pot.

2. Remove the pot from the heat and add 1/2 cup of cold water.

3. Gently place the eggs (straight from the fridge) into the hot water using a ladle.

4. Cover the pot and let it sit for 12 minutes.

   • Note: Adjust the resting time depending on your pot and the season. Experiment to find the perfect timing for your preferred yolk consistency.

5. After 12 minutes, gently crack the eggs. Serve the Chicken Mixed Rice in a bowl and top with a freshly made Onsen Tamago. Enjoy!