Recipe by The Flying Chef
Here is a very yummy Japanese chicken dish, it is very easy and quick recipe to do. If you can't get instant dashi, it will take a little longer to make, as you will have the boiling time for the dashi to add on.
- olive oil
- 120 g shiitake mushrooms, stems removed, sliced
- 236.59 ml secondary dashi (available at most Asian grocery stores,see recipe below if you can't get instant)
- 44.37 ml mirin (if using non alcoholic, this tends to be quite sweet only use 2 tablespoons)
- 9.85 ml sugar
- 50 ml Japanese soy sauce
- 800 g chicken breasts, sliced thinly
- 1 leek, sliced
- 6 large eggs or 8 medium eggs, lightly beaten
- 354.88 ml koshihikari rice (if you can't get koshihikari rice, white medium-grain can be used instead)
- 29.58 ml chopped chives
Directions See How It's Made
- Heat a small amount of oil in a pan, cook chicken in batches until browned, remove and set to one side, wipe pan clean.
- Heat about 2 tablespoons of oil in pan, add leek and mushrooms cook a few minutes until leeks soften.
- 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.
- Boil rice while chicken is simmering, drain rice.
- Pour egg over chicken mixture, cook covered, for about 5 minutes extra, until egg just sets.
- To serve: Divide rice among serving bowls, top with chicken, sprinkle with chives.
- 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.
- 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.
- 15g dried kelp (konbu).
- 4 1/4 cups cold water
- 15g large smoked dried bonito flakes (katsuobushi).
- 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.
- Strain dashi through a muslin-lined sieve into another pan.