Posted on

15 March 2016

by

Renato Mat. Castro Jr., Head Chef, Sushi Central

5 oz water

4 to 5 pieces sliced, dried shiitake mushrooms

1 Tbsp light-colored soy sauce

1 Tbsp Mirin

2 tsp sugar

1/3 tsp salt

5 and 1/4 oz Chicken thigh meat

½ onion

2 eggs

2 cups steamed rice

1

Soak dried mushroom in water.
2

Add soy sauce, mirin, sugar and salt.
3

Cut chicken into bite-size pieces. Slice the onion.
4

Put the soy sauce mixture in a skillet and bring to a boil on medium heat.
5

Put the chicken and onion in the skillet and cover with a lid. Let simmer till cooked.
6

Beat eggs in a bowl, and pour over the chicken and onion. Cook an additional 10 sec. Remove from heat and cover the skillet until egg is steamed.
7

Serve over cooked rice in a bowl.