Ingredients
Quantities for 2 servings.
Servings:(recipe makes 2)
Method
- 1Combine dashi, soy, mirin, sake and sugar in a wide pan; bring to a low gently bubble.
- 2Add onion, cook 4 minutes till translucent.
- 3Add chicken cubes, gently bubble 8 minutes till just cooked through.
- 4Pour beaten eggs in a circle over the chicken; don't stir — let it set in soft ribbons.
- 5Cover 90 seconds till the eggs are just-set but still shiny.
- 6Slide over rice, scatter spring onion and shichimi — classic Japanese mother-and-child bowl.
About this recipe
Built on chicken + eggs — swap chicken for tofu and eggs for chickpea-flour scramble.
