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Sweet Soy Chicken and Egg Rice Bowl

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Sweet Soy Chicken and Egg Rice Bowl
  1. Combined soy sauce, sake, sugar and 2 teaspoons of mirin in a small bowl. Set aside.
  2. Heat half of the sesame oil in a medium frying pan or wok over medium heat and fry minced chicken using a fork to break up the meat. Cook 2-3 minutes or until all cooking liquid has evaporated. Remove to a medium bowl and set aside.
  3. Lightly beat eggs with remaining mirin until just combined. Set aside. Heat remaining sesame oil in frying pan over medium heat, add egg mixture and stir continuously until firm and the consistency of scrambled eggs.
  4. Fill two dep bowls with rice and divide scrambled egg mixture between the bowls, placing on top of half of the rice. Spoon cooked chicken mixture on top of remaining rice. Serve immediately topped with thinly sliced spring onions.
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Last Updated: 30/9/08