Name: Japanese chicken and mushrooms with rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 400 gram chicken breast, cut into 2 cm cubes; 1 tablespoon rice wine; 2 tablespoon soy sauce; 1 cup (250ml) dashi broth; 2 tablespoon rice vinegar; 1 tablespoon sugar; 4 fresh shiitake mushrooms, thinly sliced; 6 eggs, at room temperature, lightly beaten; 1 1/3 cup rice, steamed; 3 green onions (shallots), thinly sliced on the diagonal

Japanese chicken and mushrooms with rice

Serves 6

Prep

15M

Cook

10M

Total

25M

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Ingredients

400 gram chicken breast, cut into 2 cm cubes

1 tablespoon rice wine

2 tablespoon soy sauce

1 cup (250ml) dashi broth

2 tablespoon rice vinegar

1 tablespoon sugar

4 fresh shiitake mushrooms, thinly sliced

6 eggs, at room temperature, lightly beaten

1 1/3 cup rice, steamed

3 green onions (shallots), thinly sliced on the diagonal

Method

1.Place chicken in a shallow bowl with rice wine and half of soy sauce. Toss to coat. Place dashi broth, remaining soy sauce, rice vinegar and sugar in a medium saucepan. Stir on medium heat for 5 minutes, until sugar dissolves.

2.Add chicken with marinade and mushrooms. Simmer gently for 4-5 minutes, until chicken is cooked through. Pour eggs into broth. Cover, remove from heat and set aside for 3-4 minutes, until eggs are just set.

3.Divide rice between serving bowls and spoon over chicken and egg mixture. Scatter with green onion to serve.

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Ingredients

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