Oyakodon With Spring Onion-inf

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Just cooked rice		for 4 people
Chicken breast		400g
Eggs		2
Spring Onion		4
Sake		2 tbsp
Salt		小さじ1.5
Soy sauce		1 tsp
Sesame oil		4 tbsp
Chinese chilli bean sauce		1-2 tsp
Mirin		1 tsp
Salt		a pinch
Vegetable oil		a little

Method

Prep

10min

Cook

30min

Add the chicken and 1 litre hot water, sake and salt in a pan on medium heat and cook for 20 minutes.

When the chicken is cooked, turn the heat off, put the lid on and keep aside.

Put the eggs into a small bowl, add the mirin and a pinch of salt and mix together.

Put some vegetable oil in a frying pan. Add a quarter of Step 3 , spread very thinly and fry. Turn it over and fry again.

Remove the egg onto a chopping board, repeat with the remaining eggs, piling them on top.

Slice the pile of eggs into 5cm lengths.

Remove the chicken from the pan and tear roughly into small strips. Put the pan back on the heat and add some soy sauce.

Adjust with seasoning with salt & pepper to make a good salty taste. Simmer on a low heat.

In a frying pan, put the sesame oil and chopped spring onions and Chinese chilli bean sauce.

Cook on a low heat for 6-7 minutes until you smell the aroma.

Put your rice into a bowl, lay the chicken and the egg strips on the top and pour over Step 8.

When the spring onions in oil become golden, then pour this over the top to hear a lovely sizzle.

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