boneless chicken leg pieces
2-3 green onions, cut slantwise
1/2 roughly chopped onion
a few pieces of diced carrot
thinly shredded fresh ginger
2-3 eggs lightly beaten
warm rice
shichimi powder and pickles to serve
simmering liquid: 200ml dashi,
2Tbsp each of sake and mirin, 1Tbsp sugar, 3Tbspn dark soy sauce.
Method
1. Quickly fry ginger in sesame oil, add some mirin and soysauce. Reduce and set aside.
2. In deep frypan, bring simmering liquid to boil. Add chicken pieces, carrot and onion.
3. Simmer 5-6mins until onion is transparent.
4. Add green onion and simmer a little more.
5. Add half the egg mixture and the ginger.
6. When egg mixture is half-cooked add remaining egg mix. Turn off heat and cover with a lid for 1-2mins.
Serve over hot rice, sprinkled with a little shichimi powder and serve with pickles.
