2 chicken breasts cut into 0.5cm strips (marinade in 2 tbsp Kikoman Soysauce + 1 tbsp sugar)
3 green shallots diced (trim leaf sections and keep aside as garnish)
3 cloves garlic chopped
1 large brown onion sliced into thin rings
Chilly flakes (optional)
5 eggs beaten lightly
Wash enough Japanese rice for 3. Cook according to instructions on packet. While rice is cooked and still warm add 1 1/2 tbsp of sushi vinegar and mix to coat. Cover rice pot with a thick tea towel to keep rice moist.
Place 1/3 of all ingredients into a small flatbased nonstick pan and saute in sesame oil till fragrant. Add 1 tsp of mirin, 2 tbsp soysauce and dashes of pepper. Stirfry till meat is cooked through. Add 1/3 of egg mixture and increase the flames on the stove for approximately 30 seconds. Do not stir condiments at this point. When the eggs are almost done and the bottom is cooked and brown, remove the egg+ chicken mixture from the pan with care. Lift from the bottom. You should get a nice circular shape. Spoon warm Japanese rice into bowls and sprinkle on a tiny bit of Japanese Furikake (available at asian stores). Don’t forget to save the juices + sauce from the pan. Pour sauce into the rice mixture and top with egg+chicken. Sprinkle with chopped green shallots. Serve hot! Repeat the whole process again twice with the rest of the ingredients.