Sanshō Miso Chicken Rice Bowl

Ingredients

• 1 Chicken Thigh Fillet OR Breast Fillet *about 180g
• 1 pinch Salt
• 1 teaspoon Oil *I used Canola Oil
• 1 large Spring Onion *cut into 3-4cm long pieces
• 1 Egg *cooked in your favourite method, I microwaved it
• 1 serving warm Cooked Rice
• 1 tablespoon Miso
• 1 tablespoon Mirin
• 1/2-1 teaspoon Sugar *alter the amount
• 1/4 teaspoon Ground Sanshō *pus extra
• *Note: Sanshō can be replaced with Chilli
• *Note: If more saltiness is required, add a small amount of Soy Sauce

Steps

1. Combine all the Sauce ingredients in a small bowl. *Note: If more saltiness is required, depending on the saltiness of the Miso, you can add a small amount of Soy Sauce.
2. Cut Chicken Fillet into bite-size pieces and season with 1 pinch Salt. Prepare all other ingredients.
3. Heat Oil in a small frying pan over medium heat, cook Chicken pieces. When Chicken pieces are nicely browned and cooked, add white parts of Spring Onion and cook for a minute, then add green parts.
4. When Spring Onion is cooked, remove from the heat. Add the Sauce to the hot pan, and stir to combine. *Note: Remaining heat cooks the sauce.
5. Half fill a bowl with warm Cooked Rice and cover it with the Chicken and Spring Onion mixture. Add Egg, sprinkle with extra Sanshō, and enjoy.