chicken, egg, rice
Sweet soy chicken and egg rice bowl
Serves 4
A simple dish that looks nice.
*
3 tbs soya sauce
4 tsp sake
2 tsp sugar
6 tsp mirin
4 tsp Japanese sesame oil
250g (8 oz) minced chicken meat (about one cup)
3 eggs
5 cups freshly cooked Japanese rice
1 spring onion, finely sliced.
First
Combine soya sauce, sake, sugar and 2 tsp of mirin in a small bowl. Set aside.
Second
Heat half of the sesame oil in a medium frying pan or wok over medium heat
and fry minced chicken using a fork to break up the meat. Cook 2-3 minutes
or until chicken is just cooked. Season with soya sauce mixture and continue
to cook for 2-3 minutes or until all cooking liquid has evaporated. Remove
to a medium bowl, set aside.
Third
Lightly beat eggs with remaining mirin until just combined. Set aside. Heat
remaining sesame oil in the frying pan over medium heat, add egg misture and
stir continuously until firm and the consistency of scrambled eggs.
Fourth
Fill four deep bowls with rice and divide scrambled egg mixture between the
bowls, placing on top of half the rice. Spoon cooked chicken mixture on top
of remaining rice. Serve immediately topped with thinly-sliced spring onions..