A recipe from the Good Food collection.
550g (2½ cups) Japanese short-grain rice
1½ tsp instant dashi granules dissolved in 375ml (1½ cups) hot water
2 tbsp sake
60ml (¼ cup) mirin
80ml (⅓ cup) Japanese soy sauce
500g boneless, skinless chicken thighs, cut into bite-sized pieces
1 brown onion, cut in half, then sliced into wedges
10-12 mitsuba or flat-leaf (Italian) parsley leaves
4 spring onions, cut into 3cm lengths
6 eggs, stirred to lightly combine
nori strips or flakes, to garnish
shichimi togarashi, to serve
1. Rinse the rice several times in cold water until the water runs clear, then drain in a colander for 1 hour. Put in a saucepan with 750ml (3 cups) water. Bring to the boil, then cover with a tight-fitting lid, reduce the heat to low and simmer for 15 minutes. Turn off the heat but leave the pan on the hotplate. Working quickly, remove the lid, lay a clean cloth over the top, then put the lid on and allow to stand for 15 minutes.
2. Combine the dashi, sake, mirin and soy sauce in a small saucepan and bring to the boil. Add the chicken and onion and return to the boil. Reduce to a simmer and cook for 7 minutes, or until the chicken is tender. Skim off any scum that forms on the surface.
3. Scatter the mitsuba and spring onion over the top of the chicken mixture, then pour the egg over in a circular motion but do not stir – simply allow the egg to flow naturally over the other ingredients. Cook for 1 minute, or until the egg is just starting to set around the edges. Turn off the heat and cover. Rest for 2-3 minutes, or until the egg is half set.
4. Divide the hot rice among four wide, deep bowls, then evenly divide the chicken and egg mixture among the bowls. The heat of the rice will continue to cook the egg. Sprinkle with nori and shichimi togarashi and serve immediately.