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Chicken and egg rice bowl
Serves 4 Starters and mains
Ingredients
- 500ml dashi
- 2tbsp tamari
- 2tbsp mirin
- 2-3 chicken breasts, sliced
- 1 onion, sliced
- 4 eggs, beaten
For the rice
- 250g brown rice
- 375ml bought or homemade dashi stock
- 1tsp flaked seaweed
- 10g fresh ginger, grated
- 1/2tsp sea salt
- 150g chestnut or button mushrooms, whole or halved
- 1tbsp tamari
For the dashi stock (makes 75ml-1 litre)
- 1 piece kombu
- 10g bonito flakes or 15g dried shiitake mushrooms
Method
Put the rice in a pressure cooker with the stock, seaweed, ginger and salt. Toss the mushrooms in the tamari and place on the rice. Bring up to high pressure and cook for 18 minutes, then allow to release pressure naturally. Keep warm.
Put the dashi, tamari, mirin,
chicken and onion in the
pressure cooker. Bring up to
high pressure, remove from
the heat and leave to drop
pressure naturally. Bring back
to a simmer, then add the eggs.
Cook for a minute or two until
bubbling around the edges, but
still runny in the middle.
Serve the rice topped with the chicken and egg mix.
For the dashi
Put the kombu in the pressure cooker and cover with 1 litre cold water. Add the bonito or mushrooms, bring up to high pressure and cook for 1 minute. Remove from the heat and leave to drop pressure naturally. Strain.
This recipe was taken from the March 2022 issue of Food and Travel. To subscribe, click here.
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