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4cupsChicken Thighs, boneless, skinless, thinly sliced
1cupsSweet Onion, sliced
1⁄2cupsGreen Onion, sliced
1⁄2ozShiitake Mushrooms, dried, whole
Shichimi Togarashi, to taste, for garnish
Kewpie Mayonnaise, to taste, for garnish
Bachan's Japanese Barbecue Sauce, for garnish
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 23g||29%|
|Saturated Fat: 6g|
|Trans Fat: 0g|
|Total Carbohydrate: 50g||18%|
|Dietary Fiber: 2g||7%|
- Rinse rice under cold water until almost clear, or for about two minutes. Combine rice and water in a pot and bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 20 minutes. Remove from heat (keep covered) and steam for 10 minutes. Set aside.
- In a large sauté pan over medium heat, add chicken stock, dried shiitake mushrooms, sweet onion, tamari, sugar, mirin, and sake. Bring to a boil and simmer for 5 minutes, or until onion is soft. Remove mushrooms and discard. Add chicken and simmer for another 5 minutes. Add eggs and simmer for an additional 3 minutes, or until eggs are cooked through.
- Add rice to desired serving bowl and top with the sauté pan mixture. Finish with green onion, shichimi togarashi, Kewpie Mayonnaise, and Bachan’s Japanese Barbecue Sauce.