Short post today again, sorry! Just got back in yesterday from Santa Barbara (More on this next week! Vacation was a blast!) and I’m still trying to get life sorted out (Backed up work, a broken HVAC, and warping floorboards will do that to you).
But anyway, a few weeks back I ended up in a Japanese one-bowl/bento lunch kick and found a couple recipes on No Recipes that did the trick! And with a little bit of experimentation, they came out great! Mostly it was a few changes in the amount of spice in the dish and then trying to see what a little bit of dashi would do as well. Hopefully I didn’t ruin the authenticity of the dish too much!
Time: 15 minutes
Serves : 3 – 4
Recipe adapted from Marc at No Recipes
- 1 lb ground chicken, dark meat
- 1/2 tsp ginger, grated
- 2 tsp sugar
- 3 tbsp mirin
- 3 scallions
- 2 eggs
- 1/2c dashi broth
- 4 tbsp light soy sauce
- 1/2 tb sugar
- 1 tsp gochujang chili paste
1. Add 1 tbsp canola oil to a frying pan over medium high heat. Add in the ginger and stir until fragrant, about 30 seconds. Add in the chicken and use a spatula to break apart the chunks.
2. When the chicken is just done, add in the mirin and sugar. Stir well to coat and then add in the dashi broth, soy sauce, sugar, and gochujang mix. Cook until the liquid is mostly gone.
3. Fill a bowl with hot rice, top with scallions and scoop in some chicken and sauce. Top with a fried egg and serve.