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Japan, Asia · Yosenabe

Yosenabe Seafood An-kake Rice Bowl with Jammy Egg

Everything you love in yosenabe, chicken, prawns, white fish and napa cabbage, simmered in gingery dashi, thickened into a glossy sauce and poured over rice with a jammy egg.

ServingsServes 2
Total cooking time28 min
DifficultyEasy
About servingsCook the chicken all the way through. For young children, pregnant women and older people, boil the eggs until the yolks are firm (about 10 minutes).

Method

  1. Fill a 16 cm pot with enough water to cover the eggs and bring it to a rolling boil on high heat. Lower the fridge-cold eggs in gently with a ladle, boil for exactly , then move them to iced water to cool and peel them. The yolks will be soft and jammy.

    Add in this stepEggs, straight from the fridge 2

    high heat

  2. Cut the chicken into 2 cm pieces and the fish into 3 cm pieces. Slice the carrot into thin half-moons, separate the cabbage stems and leaves and cut both 2 cm wide, and thinly slice the shiitake. Finely grate the ginger. Heat the sesame oil in a 24 cm frying pan on medium-high heat and stir-fry the chicken for , until white on the outside.

    Add in this stepToasted sesame oil 1 tbspBoneless chicken thigh 120 g

    medium-high heat

  3. Add the carrot, cabbage stems and shiitake and stir-fry on medium-high heat for , until just wilted.

    Add in this stepCarrot 40 gNapa cabbage 100 gFresh shiitake mushrooms 2

    medium-high heat

  4. Pour in the water, dashi powder, soy sauce, mirin and ginger. When it boils on high heat, add the prawns, fish and cabbage leaves, lower to medium heat and simmer for , until the prawns are pink and the fish is white. Shake the pan gently instead of stirring so the fish stays in pieces.

    Add in this stepWater 350 mlInstant bonito dashi powder 1 tspSoy sauce 1½ tbspMirin 1½ tbspFresh ginger 5 gRaw peeled prawns 6White fish fillet (cod or similar) 100 gNapa cabbage 100 g

    high heat→medium heat

  5. In a small cup, mix the starch and cold water until completely smooth (it settles, so stir again just before using). With the heat on medium heat, pour the starch water in a thin stream while stirring the sauce, then cook for more, until it turns clear, glossy and thick. It only thickens once it bubbles, so make sure it does.

    Add in this stepPotato starch 3 tspCold water (for the starch) 2 tbsp

    medium heat

  6. Spoon the hot rice into bowls and ladle the an-kake sauce generously over it. Halve the eggs, place them on top, scatter with sliced spring onions and serve at once.

    Add in this stepHot cooked rice 400 gSpring onions 10 g

Cook's tip

If the sauce is too thick, add a spoonful or two of water; if too thin, a little more starch water. Leftover yosenabe broth is excellent in place of the water and dashi powder. It's also great poured over crisp pan-fried noodles instead of rice.

Cooking it at camp

Cut the vegetables and meat at home, pack them in zip bags and keep them in a cooler below 5 °C. At the campsite one deep pan does the stir-frying and simmering; boiling the eggs at home saves a pot. Heat-and-eat rice pouches make it even simpler.