1. Heat a small amount of oil in a pan, cook chicken in batches until browned, remove and set to one side, wipe pan clean. 2. Heat about 2 tablespoons of oil in pan, add leek and mushrooms cook a few minutes until leeks soften. 3. Add dashi, sauce, mirin, sugar and bring to boil, return chicken to pan, reduce heat to medium low, simmer about 15 minutes until chicken is cooked through. 4. Boil rice while chicken is simmering, drain rice. 5. Pour egg over chicken mixture, cook covered, for about 5 minutes extra, until egg just sets. 6. To serve: Divide rice among serving bowls, top with chicken, sprinkle with chives. 7. Here is a recipe for primary dashi I posted on another recipe, to turn this into secondary dashi, Add the 41/4 cups of water all at once, add kelp and bonito flakes, along with 10g extra bonito flakes and boil for about 20-25 minutes to allow flavour to really come through, strain as per primary dashi once it has been boiled. Secondary dashi is just a heavier version of this stock. 8. The recipe makes quite a lot but if you make Japanese often it will keep in the fridge for a few days and last in the freezer for a month but it will lose some of it’s delicate flavour and aroma. 9. 15g dried kelp (konbu). 10. 4 1/4 cups cold water 11. 15g large smoked dried bonito flakes (katsuobushi). 12. Wipe kelp with a damp cloth, cut into 3-4 large pieces. Place in saucepan with water, bonito flakes and the extra flakes boil about 20-25 minutes. 13. Strain dashi through a muslin-lined sieve into another pan. ---------------------------------------------------------------------------
Nutrition
Ingredients
