Ingredients

• 2

  cups
  Organic Sushi Rice suggested substitutions
• 3

  cups
  Water
• 4

  cups
  Chicken Thighs, boneless, skinless, thinly sliced
• 4
  Eggs, whisked
• 1

  cups
  Chicken Stock
• 1

  cups
  Sweet Onion, sliced
• ¹⁄₂

  cups
  Green Onion, sliced
• ¹⁄₂

  oz
  Shiitake Mushrooms, dried, whole
• 2

  tbsp
  Sake, dry
• 2

  tbsp
  Tamari
• 2

  tbsp
  Sugar
• 1

  tbsp
  Mirin
• Shichimi Togarashi, to taste, for garnish
• Kewpie Mayonnaise, to taste, for garnish
• Bachan's Japanese Barbecue Sauce, for garnish

Instructions

1. Rinse rice under cold water until almost clear, or for about two minutes. Combine rice and water in a pot and bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 20 minutes. Remove from heat (keep covered) and steam for 10 minutes. Set aside.
2. In a large sauté pan over medium heat, add chicken stock, dried shiitake mushrooms, sweet onion, tamari, sugar, mirin, and sake. Bring to a boil and simmer for 5 minutes, or until onion is soft. Remove mushrooms and discard. Add chicken and simmer for another 5 minutes. Add eggs and simmer for an additional 3 minutes, or until eggs are cooked through.
3. Add rice to desired serving bowl and top with the sauté pan mixture. Finish with green onion, shichimi togarashi, Kewpie Mayonnaise, and Bachan’s Japanese Barbecue Sauce.