Recommended Cooking Tool：
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Skillet 22cm
Ingredients：
- Chicken thighs (Skin peeled and shredded) 1 piece
- Onions (shredded) ½ piece
- Eggs (Beaten) 2 pieces
- Spring onions (finely chopped) Little
- Roasted shredded seaweed Little
- Japanese soya sauce 50ml
- Mirin 50ml
- Sugar 10g
- Katsuo dashi powder Little
- Rice:
- 1. Washed rice and add water into Le Creuset 18cm Round French Oven, and bring it to boil over medium-low heat with the lid on.
- 2. Take the lid off, continue to cook the rice until the bubbles appear. Put the lid on and cook for another 3-4 minutes over medium-low heat. Turn off the heat, set aside with the lid on for 30 minutes. Ready to serve the rice.
- Chicken and Egg Bowl :
- 1. Mix the sauce ingredients well. Set aside.
- 2. Add oil into the Skillet, pre-heat over medium heat for about 4 minutes.
- 3. Add the chicken thighs, onions and sauce ingredients in the Skillet, bring it to boil over medium-low heat. Then cook for around 2 to 3 minutes. Flip the chicken every 30 seconds in between.
- 4. Pour the beaten egg evenly into the Skillet. Cook for about 20 seconds until it is half-done. Turn off the heat.
- 5. Lay it on rice. Sprinkle over sesame and spring onions. Ready to serve.
Le Creuset’s cast iron casserole is good at heat retention. After the ingredients are put inside, the temperature of the cast iron will not drop sharply. Silky, creamy scrambled egg can be made and it will continue to cook a little after being removed from the heat.