Ingredients (Serves 2)
- 200g boneless & skinless chicken thigh, cut to bite-sized pieces
- 1/2 tsp light soy sauce
- 1 tsp mirin
- 1/2 onion, thinly sliced
- 1/2 stalk negi (Japanese scallion), sliced thinly & diagonally; or use mitsuba (Japanese wild parsley)
- 2 large eggs, lightly beaten
- 1 serving cooked Japanese short-grained rice
- Dashes of shichimi togarahi (Japanese chili powder), to serve
Sauce (A)
- 100ml dashi stock (cheat by using 1/2 tsp dashi powder with hot water)
- 1 tbsp sake (optional)
- 1 tsp light soy sauce
- 1 tsp mirin
- 1 tsp ginger juice
Directions
1. Marinade chicken thigh with soy sauce & mirin for 15 mins.
2. Add (A) to a wok pan. Bring to simmer. Add & distribute onions & marinated chicken evenly in the pan. Cook until the chicken pieces are cooked on the surface & simmer for another 3 mins.
3. Gently pour the beaten egg evenly over the contents of the saucepan. When the egg is half-cooked, turn off the heat, scatter the scallions over the egg, pud on the lid & let egg continue cooking in the heat for a few more seconds until it reaches the desired consistency (almost cooked but still runny, with moist & silky appearance).
4. To serve, ladle cooked Japanese rice to two serving bowls. Divide & ladle egg over the rice & top with dashes of Japanese chili power.
