I love this beautiful, simple braise and use it to dress rice (I prefer to use the stickier sushi variant with this recipe). If you want to amp up the heat, just sprinkle a little shichimi togarashi over the top when serving.
8 free-range chicken thighs, bone in, skin on and chopped in half
200g firm tofu, cut into 2cm cubes
1 large carrot, peeled and cut into 2.5cm cubes
3 brown onions, each cut into 6 wedges
210g short-grain sushi rice, cooked and kept warm
1 tsp sesame seeds, toasted, to serve (optional)
2 spring onions, cut into rounds, including some of the dark-green part, to serve
shichimi togarashi, to serve (optional)
For the seasoning
½ cup light soy sauce
3 tbsp gochujang (Korean red chilli pepper paste)
2 tbsp sugar
2 spring onions, finely chopped
4 garlic cloves, crushed
2 tbsp ginger, finely chopped
3 tbsp sake
pinch of freshly ground black pepper
1 tsp sesame oil
1. To make the seasoning, combine all the ingredients in a bowl and set aside for 10 minutes to allow all the flavours to blend.
2. Place the chicken in a large saucepan with the tofu and vegetables and just cover with water. Bring to the boil, skimming any froth from the surface.
3. Pour in the seasoning mixture and simmer gently for 20 minutes or until everything is tender.
4. To serve, fill four bowls with rice. Using a slotted spoon, divide the chicken and vegetables among the bowls. Boil the sauce for a further 5 minutes to thicken before spooning it over the chicken. Sprinkle with spring onions and sesame seeds, plus togarashi, if using.
Note: Pescatarians can switch out the chicken for diced fish, prawns or squid (cook the vegetables until just tender before stirring through the fish and cooking for a further minute or two), while vegetarians can simply up the tofu and vegetable content.
Find more of Neil Perry's recipes in the Good Food New Classics cookbook.