Teriyaki Chicken and Scrambled

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Chicken thigh (or breast)		150g
Egg		1
Spring onion		1
Soy sauce		2 tbsp
Mirin		2 tbsp
Sake		2 tbsp
Sugar		1 tsp
Ginger		a little
Sesame seeds		as required

Method

Prep

5min

Cook

10min

Cut the chicken into bitesize pieces and season with the salt & pepper. Dredge with some flour and rub in. Finely chop the spring onion.

Put 1 tsp oil in a frying pan and add the beaten egg to make it scrambled. Allow to cool then chop finely.

Add another tsp oil to the same frying pan and heat on high. Fry the chicken until nicely browned, then add the sake and cover for 2 minutes to steam.

Add the ginger slices, soy sauce, mirin and sugar and simmer for 5 minutes on medium heat. If it reduces too much, add 1 tablespoon water.

Put some cooked rice in a bowl and add 1 tbsp of teriyaki sauce from Step 4. Top with the chicken, scrambled egg, sliced spring onion and sesame seeds.

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