November 03, 2023

Serves 4 to 5


  • Dashi Broth, 1.8 litres
  • Light Soy Sauce, 4 tablespoons
  • Salt, 1 teaspoon
  • Japanese Rice, 1 cup (approx. 200 grams)
  • Chicken Thigh, 300 grams (cut into bite-sized)
  • Carrot, 40 grams (peeled and thinly sliced)
  • Shiitake Mushroom, 80 grams (thinly sliced)
  • Egg, 2 (to be beaten)
  • Toasted White Sesame Seed, 1 teaspoon
  • Spring Onion, 2 stalks (thinly sliced)
  • Pepper, ½ teaspoon



  1. Wash and drain the Japanese rice thoroughly to remove excess starch. Repeat this step 3 times.
  2. In a 3.0L Thermos® Shuttle Chef® inner pot, add dashi broth, light soy sauce and salt. Bring contents to a boil.
  3. Add washed Japanese rice, chicken thighs, carrot slices and mushroom slices, and bring contents to a boil.
  4. Once boiling, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for 30 minutes.
  5. After 30 minutes, transfer the inner pot back onto the stove and bring the contents to a boil. Drizzle the beaten egg over the soup surface to create a fluffy texture.
  6. Before serving, garnish with toasted white sesame seed, spring onion and pepper. Enjoy!



  • This recipe is based on using the Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.


Photos and recipe courtesy of Thermos Singapore team.