Crafts and Life

8 boneless, skinless chicken thighs

1 medium leek, trimmed

2 spring onions, trimmed

1.5 litres Dashi stock

1 tsp sugar

2 tbs soy sauce

1 tbs Sake

1 tbs Mirin

4 eggs, beaten

pinch of salt

300g Japanese rice for serving

Japanese Sansho pepper

1 small sheet of Nori, finely shredded

Method

Cut each chicken thigh into 8 bite sized pieces. Cut the leek at an angle into slices about 60 mm thick and slice the spring onions – also at an angle.

Pour the Dashi stock into a wok that has a lid and add the sugar, soy sauce, Sake and Mirin. Put the lid on the wok and bring everything to the boil. Add the chicken pieces and the slices of leek, then put the lid back on and simmer for 8-10 minutes or until the chicken is just good.

Lightly beat the eggs in a small bowl with a pinch of salt and set aside. When the chicken is ready, pour the whisked eggs into the stock and add half the spring onions. Without stirring, let the stock return to the boil, then immediately turn the heat to very low and cover with the lid again. Cook for another 2-3 minutes, until the eggs are set but still soft.

Meanwhile, cook the rice according to the packet instructions and divide it between 4 bowls. Once the eggs are set, spoon the mixture over the rice, then garnish with the remaining spring onions, a sprinkle of Japanese pepper and the shredded Nori.

Serves 4 – taken from The Hairy Biker's Asian Adventure

nb – we found it best to cook the rice first and keep it warm! Also we used Quorn chicken pieces and not the chicken thighs. Also we didn't think 60 mm was right for the leek and used 6 mm!