A one pot Japanese Favourite, literally translates as Parent child rice. Hot steamed rice, unami flavored dashi with poached chicken, spring onions and topped with a blanket of lightly beaten egg.
Wash rice under plenty of cold water, then cover with water.The ratio for Japanese rice is approx 1.2 to 1 in favour of water. Bring this to the boil on a medium heat. Then cover the pot, reduce the heat and allow all the water to be absorbed, this can take any where from 8 - 10 minutes. once the water has been absorbed fully, turn off the heat and allow to rest. Your rice is ready.
De bone and skin chicken. Cut into thin slices.
Peel and finely slice onions and cut spring onions on a bias.
Cut mange tout into thin strips, pick parsley and chop
Break eggs into a bowl and gently beat until yolks are just broken but not mixed.
Combine water, Dashi powder, konbu, sake, soy and Mirin and gently bring to boil. Add in the onions and allow to simmer until just soft. Now add in the chicken. cover pan and allow to poach until cooked about approximately 6 - 8 mins. Add in your chopped parsley and half of your spring onion. Add some of the sugar and check the taste.
Gently pour in the beaten eggs on top of chicken broth, covering as much of the surface as possible, do not stir. They will begin to cook and set almost immediately. If you prefer slightly more firm and cooked eggs, replace the lid and allow to cook until desired cooking is reached.
Fluff up your cooked rice and add to a bowl.
Pour over your chicken and egg broth trying to ensure the chicken and egg mix sits on top and the broth pours over the rice and flavours it.
Garnish with the Shichimi spice remaining spring onions and shredded Nori sheets.
«For extra richness make a small well in the top of the Chicken and egg mix and add a single yolk. You can add mushrooms to this to add that earthiness to the dish»