½ cup flour
2 eggs, lightly whisked
1 cup panko crumbs
salt and freshly ground black pepper
600g Rangitikei Free Range chicken thigh fillets
1 cup sushi rice or other short grain rice
3 tablespoons oil
2 cups dashi stock (made with dashi powder and water)
1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon miso paste
1 teaspoon sugar
2 spring onions, finely sliced
¼ cup parsley leaves
Pour the flour into a shallow bowl and do the same for the eggs and panko crumbs. Season the flour with salt and pepper.
Dredge each fillet through the flour then egg and lastly the crumbs. Set aside.
Cook the rice according to packet directions.
Heat the oil in a large frying pan and cook the chicken over a medium heat for 5 minutes on each side until golden, crisp and cooked through.
While the chicken is cooking combine the dashi stock, soy, mirin, miso and sugar in a medium sized saucepan. Simmer for 5 minutes.
Slice the cooked chicken.
Distribute the rice between 4 bowls. Pour over the stock and then top with sliced chicken.
Sprinkle with spring onions and parsley.