cooked in a pan:
60 ml dashi
1 tbsp soy sauce
1 tsp teriyaki sauce
30 g yellow onion (thinly sliced)
1 pc boneless chicken thigh (cut into small bite size pieces)
1 egg (beaten)
pepper to taste
200 g steaed rice
½ stalk spring onion (chopped)
2 g sesame seeds for garnishing
roasted seaweed for garnishing
made in rice cooker:
34 g mirin
25 g soy sauce
1.5g sugar
60 g + 200 g chicken stock
2 pcs boneless thighs (cut into bite size pieces)
200 g washed sushi rice
3 eggs (beaten)
1 stalk spring onion (chopped)
2 g sesame seeds for garnishing
roasted seaweed for garnishing
In a saucepan, add dashi, soy sauce and teriyaki sauce and heat until boiling.
Add onions and cook for a minute at medium heat.
Pour beaten egg over the chicken and onion. Cover to cook for 1 minute.
Add a pinch of pepper if preferred.
Slide the egg and chicken mixture over a bowl of rice. Pour out any excess broth from the saucepan over the rice.
Garnish with chopped spring onions, sesame seeds and seaweed.
Serve hot
In a bowl, combine mirin, soy sauce, sugar and 60g chicken stock and chicken thighs.
Marinate for at least 1hr.
Pour washed rice and 200g chicken stock into the rice cooker.
Place the marinated chicken and sliced onions on top of the uncooked rice.
Press the start button. Cook for 45-60 min.