Teriyaki Chicken & Egg Mayo Rice Bowl

Method

1. Trim the yellow fat off the chicken, cut it into 2 to 3 cm pieces, pat dry with paper towel and toss with the potato starch until evenly coated; the starch helps the sauce cling. In a small bowl, mix the soy sauce, mirin and sugar.

   Add in this stepboneless chicken thighs, skin on 240 gpotato starch 2 tspsoy sauce 2 tbspmirin 2 tbspsugar 2 tsp

2. Beat the eggs with the milk and salt until no streaks of white remain. Heat a little of the oil in a 20 cm non-stick pan on medium-low heat, pour in the eggs and push them slowly in wide strokes from the bottom with a silicone spatula for 1 min 30 sec. Tip them into a bowl while they are still slightly wet and shiny; they finish cooking in their own heat.

   Add in this stepeggs 2milk 2 tbspsalt 1 pinchneutral oil 0.6 tsp

   medium-low heat

3. Wipe the pan, add the rest of the oil and spread the chicken skin side down in a single layer in the 24 cm pan. Cook on medium heat for 7 min: leave it untouched for the first 3 minutes, then turn the pieces once the skin is golden and brown all sides. Cut the largest piece open; it should be white with no pink inside.

   Add in this stepneutral oil 0.9 tsp

   medium heat

4. Blot the fat out of the pan with paper towel, pour in the sauce and toss on medium heat for 2 min, until the sauce turns thick and clings glossily to the chicken. Take it off the heat.

   medium heat

5. Spoon hot rice into bowls and scatter over the nori. Arrange the scrambled egg on one side and the teriyaki chicken on the other, and pour over any sauce left in the pan. Zigzag the mayonnaise across the top, scatter with sliced spring onion and sesame, and serve straight away.

   Add in this stephot cooked short-grain rice 400 gshredded or crumbled nori 2 pinchmayonnaise 2 tbspspring onions 1toasted sesame seeds 1 tsp