30 May, 2022
- 2 skinless, boneless chicken thighs
- 1 onions, thinly sliced
- 40g butter
- 50g shiitake mushrooms
- 100ml dashi
- 2 tablespoons soy sauce
- 1 tablespoons mirin
- 2 teaspoons caster or granulated sugar
- 4 eggs
- 2 large portions of cooked rice (150-200g or 1-2 cups uncooked)
- 1 green onion, sliced
- Pinch of Shichimi Togarashi (seven-flavour chilli) (optional)
- Sesame seeds (optional)
Prep your onions and spring onions and keep seperate as the latter is for garnishing at the end. Also cook your rice.
Melt butter in a large frying pan over a medium heat, then add your onions. Cook until the onions are softened and brown, being careful not to burn the butter.
Add chicken thighs and mushrooms and until these begin to brown also, stirring frequently.
Pour in dashi, soy sauce, mirin, and sugar, and let it reduce slightly, coating the chicken.
Reduce the heat to low and crack in the eggs.
Break up the yolks and sit gently a few times. They should be kept runny, almost like a sauce for the chicken and rice.
When the eggs are cooked to a semi-scrambled consistency, remove from the heat.
Scoop the rice into bowls and spoon over the chicken and egg mixture. Garnish with the spring onions, Shichimi, and sesame seeds, if you like.