INGREDIENTS:
Two large rice bowls 2/3 full of quality steamed rice
2 pieces breaded pork of chicken fillet
1/2 an onion
1-2 cups of chicken broth
3 tbsp soy sauce
1 tbsp mirin http://en.wikipedia.org/wiki/Mirin
1 tsp sugar
2 eggs
1. Heat some vegetable oil (enough to cover what ever you will be frying) in your wok until it spits back when you flick water at it. I think it’s supposed to be 180 degrees celsius or something, but how the hell are you going to measure that?
Add the breaded meat fillets and deep fry until golden brown and crispy.
Remove, drain oil and slice the fillets into strips.
2. Mix mirin, soy sauce and sugar with the broth in a Wok of Skillet. Simmer.
3. Slice onion thinly. Add to the simmering sauce. Simmer for 4-5 minutes until onion is soft.
4. Add deep fried meat strips and simmer for a further 3-4 minutes making sure they are totally covered by the sauce.
5. Beat your eggs and pour into the sauce stirring as you pour.
6. Serve over steamed rice.
I make this one with mushrooms instead of meat, and no mirin (never heard of it until I saw this recipe!). Just fry the sliced mushrooms in with the onions, and add some chopped scallions.
PS If you like this, here are the rest of the tasty recipes on RiceAgain.
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