PREP TIME: 20 mins
COOKING TIME: 20 mins
For the chicken Marinate
400g of The Meat Club chicken breast, sliced thickly
1 tbsp light soya sauce
1 tsp sesame oil
2 tbsp corn flou
1 cup dashi (if unavailable, substitute with chicken stock)
1 tbsp sake
1 tbsp mirin
1 tbsp miso paste
1 tbsp soya sauce
3 cups of Japanese short grained rice
2 tbsp vegetable oil
1 medium onion, sliced
1 small ginger, grated
1 chilli, sliced
5 small eggs, beaten
- Marinate chicken breast.
Mix dashi ingredients together, set aside.
In a medium-sized sauce pan, heat vegetable oil. Fry medium onion till brown, then add in grated ginger and sliced chilli.
Pour dashi into pan and bring the mixture to a boil. Over simmering heat, add in chicken and cover pan till chicken is no longer pink.
Then, slowly drizzle the beaten eggs over the chicken and onion. Cover the pan and cook the eggs till it is to your liking.
Remove from fire and slide the chicken and eggs into your bowls of rice.
Garnish with spring onion and sesame seeds.