Chicken and egg on boiled rice (593 kcal per portion)
*The bold written ingredients are available under www.Japan-Feinkost.de and in our store!
Cook the rice and fill a quater each into a bowl.
Mix together the ingredients for the sauce.
From here, only one portion can be prepared at the same time: put ¼ of the sauce, ¼ of the sliced onion and ¼ of the chicken in a small pan and fry until everything is cooked. Progressively give ¼ of the beaten egg into the pan. Place a lid on the pan and fry the egg until it is cooked, do not fry too long as the egg will get hard and dry otherwise.
Cover the rice with this mixture and the gravy. Serve immediately.