serves
1
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
1
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 chicken thigh fillet
- Salt
- 1 tsp sake
- 2 eggs
- ½ cup dashi
- 1½ tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- ½ onion, thinly sliced
- 2 cups cooked short-grain rice, to serve
- Parsley, chervil, shichimi togarashi (Japanese seven spice), sansho (Japanese mountain pepper), to serve
Instructions
- Diagonally slice the chicken into bite-sized chunks. In a medium bowl, combine the chicken, a generous pinch of salt and the sake and mix well to combine. Set aside.
- Crack the eggs into a second small bowl then remove and reserve one egg yolk in another small bowl. Whisk the two eggs whites and remaining egg yolk with a fork until lightly frothy.
- Heat the dashi, soy sauce, mirin and sugar in a small frying pan, then add the onion and bring to a simmer. Cook for 3 minutes, or until softened, then add the seasoned chicken.
- Cover and cook for a further 3 minutes. Pour over the beaten egg mixture and cook for 2-3 minutes, or until the egg is just set. Lightly beat the reserved egg yolk and pour it over the mixture and cook for a further 30 seconds, or until just set.
- Spoon the rice into a serving bowl and top with the chicken and egg mixture. Sprinkle with herbs and spices and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
