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2 pcs
Boneless chicken thighs
5 tbsp
Hamadaya Japanese Seasoning Soy Sauce
1 tbsp
Oil
200 ml
Water
80 g
Yellow onion, sliced
50 g
Leek, sliced
1 ½ tbsp
Rice vinegar
1 tsp
Dashi seasoning powder
½ tsp
Sugar
3 nos
Eggs, lightly beaten
4 bowls
Japanese sushi rice
4 nos
Egg yolks
2 tbsp
Spring onion, sliced
5 g
Bonito flakes
1. Marinate chicken thighs with 2 tbsp Hamadaya Japanese Seasoning Soy Sauce and set aside for 30 minutes.
2. Heat up oil in a pan and pan-fry chicken till half cook. Slice chicken into bite-size.
3. In a sauce pot, heat up water, yellow onion, leek, 3 tbsp Hamadaya Japanese Seasoning Soy Sauce, rice vinegar, dashi and sugar for 4 minutes.
4. Then add in chicken and cook for another 3 minutes. Add in eggs and cook for 30 seconds.
5. To assemble, pour ¼ mixture over rice and garnish with 1 egg yolk in the middle, then sprinkle some spring onions and bonito flakes over it. Continue the process for remaining 3 bowls. Serve warm.
