Recipe by:    Fae’s Twist & Tango    (fae-magazine.com)

~~Parent being the chicken and the child being the egg… a rice dish topped with chicken and vegetables set in eggs.

INGREDIENTS

•   2 cups of Japanese rice cooked per direction on the rice package.

•   2 Tbsp vegetable oil
•   1 small onion
•   454 g/ 1 lb chicken thigh meat – boneless, skinless and very well trimmed of fat
•   1 ½ cups water
•   1 ½ Tbsp sugar
•   2 Tbsp soy sauce
•   2 Tbsp memmi  (Japanese bottled dashi sauce)
•   8 small shiitake mushrooms
•   4 stems green onion
•   4 eggs

DIRECTIONS

◊  Cut chicken in bite size and set aside.

◊  Cut the scallions in 1” length and set aside.

◊  Beat the eggs in a small bowl and set aside.

◊  Cut the onion in half and slice in  6 mm/ ¼“ thick, pieces.

◊  In a skillet that has a lid, pour 2 Tbsp oil and put on high heat until hot.  Add the cut onion.  Stir it several times until the onion is translucent and just getting golden on the edges.

◊  Add cut chicken and fry until brown.  Add water, sugar, soy sauce and memmi.

◊  Put the lid on, and bring to boil. Lower the heat to medium and let it simmer for 30  minutes or until the chicken is cooked. If the liquid has evaporated, add some hot water to make sure to have at least 1 cup worth of liquid/sauce.  Add the shiitake mushrooms and let it simmer for 1 minute more.

◊  Add the cut scallions, stir once and immediately pour the beaten eggs all over the cooking ingredients.

◊  Put on the lid and lower the heat to medium-low. When the eggs set, it is ready to serve.

◊  Dish out some cooked hot rice in a larger Japanese bowl and dish out big piece of chicken-vegetable-set-in-eggs over the rice.

~ どうぞめしあがれ • Douzo Meshiagare ~