serves
1
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
1
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- Vegetable oil, for drizzling
- 150 g chicken thigh fillets, cut into 1 cm chunks
- ½ brown onion, thinly sliced
- 2 eggs
- 2 tbsp dashi tsuyu
- 1½ cups cooked Japanese rice, sliced spring onion, sesame oil, nori strips, togarashi, to serve
Instructions
- Heat a drizzle of oil in a small frying pan over medium-high heat. Once the oil is hot, add the chicken and onion and fry, stirring occasionally.
- While the chicken is cooking, crack the eggs into a small bowl and then lightly beat with chopsticks. Add the dashi tsuyu and whisk through the eggs.
- Add a splash of water to the chicken in the pan and cook for a further 1-2 minutes. Once the chicken is almost cooked through, pour half the egg over the chicken. Cook for a few seconds, then add the remaining egg mixture and cook until the edges are nearly set. Remove from the heat as the residual heat will continue to cook the eggs.
- Spoon the chicken omelette over a bowl of rice, then serve with the remaining garnishes.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
