This is my first attempt. I am posting this here to share what I have learn, in hopes that knowledge will improve on your cooking.

I regularly post coffee & food related. "Add friend" in FB to keep receiving coffee related post. Or Sub @ http://www.HobbyNcoffee.com/Sub/

Conclusion:
- Real dashi stock taste so much different from the ones you find in typical Japanese restaurants. I am suspecting they use "instant" dashi stock from flavoring rather than real fish
- I did I put too much chicken, it over powered the egg
- Cooking with real seaweed gives a mushy texture. I think the roasted seaweed paper (used in sushi) would be a better choice

Taste:
- Chicken has soaked up the dashi stock, making it really moist & tender. It has a strong taste of umami , small hint of fish, mushroom, seaweed, scallions.
- The rice has soaked up a little bit of the dashi, making the rice tasty. Similar feel like the noodles in Japanese Dashi/Shoyu Ramen (Note: Real Japanese Ramen cooked with real Dashi, not fake flavoring/MSG)
- Soft cooked eggs give the dish an overall balance, smoothness & creaminess.

.

Ingredients:
70 ml homemade Dashi stock
1/4 teaspoon sugar
1/2 tablespoon Mirin
2 Table spoon Japanese shoyu
1/4 onion, sliced into half-rings
1/8 teaspoon crystalized salt (used in French gourmet cooking)
2x Fresh Shitake mushroom
Japanese seaweed
Chicken cubes
1.5 eggs
Japanese scallions
Steam Rice

Recipe:
- Put Dashi, Sugar, Mirin, Shoyu, Mushroom, salt, onion into frying pan
- When mushroom is tender (2-3 m), put in chicken cubes
- When chicken is cooked, put in scallions, stir. Then put in eggs (beaten slightly).
- Cover pan for 10-20 seconds (depending on how cook you want the eggs)
- Gently place everything on top of your steam rice

Warning: Hobby N Coffee is not a cafe & we do not serve this there. I am posting this here to share what I have learn, in hopes that knowledge will improve on your cooking.


Attached thumbnail(s)