Tamago stuffed chicken teriyaki with yasai itame and matsutake rice

Ingredients

• 1 Boneless chicken breast
• 2 tbsp Teriyaki sauce
• 2 tbsp Sugar
• Grated ginger
• 2 pcs Whole eggs
• Spring onion
• 1 cup Uncooked rice
• 1 tbsp Dashi
• ¼ cup Matsutake mushrooms
• 1/ cup Aburaage
• 1 tbsp Teriyaki sauce
• ½ cup Bean sprouts
• ½ cup Chinese cabbage
• 1 pc Shiitake mushroom
• 1 stalk Celery
• 1 head Red onion
• 1 pc medium Green bell pepper
• ¼ cup Carrots, julienne
• Salt and pepper to taste

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Preparation

• Prick the chicken with a fork.
• Mix together some teriyaki sauce, ginger and sugar in a bowl.
• Marinate the chicken in the mixture and keep in refrigerator for 15 minutes, meanwhile prepare tamago.
• Beat the eggs with the last of the teriyaki sauce, sugar and spring onion. Then stuff the tamago inside the marinated chicken in a jelly roll fashion. Secure with toothpicks.
  
• Fry in a skillet like omelette. Set aside to cool down. Heat some vegetable oil in a frying pan. Fry the skin side of the chicken on a medium heat until the skin is browned.
• Roll the chicken over to fry the other side on low heat. Pour the sauce used to marinate chicken in the pan. Cover the pan and steam cook the chicken on low heat until done.
• Remove the lid and simmer until the sauce becomes thick. Turn off the heat. Place the rice in a bowl and wash it with cold water. Repeat washing until the water becomes clear.
• Drain the rice in a colander. Place the rice and dashi in a rice cooker and set aside for 30 minutes. Shred the matsutake mushroom lengthwise and cut abura-age into thin strips.
  
• Add the matsutake, abura-age, teriyaki sauce, in the rice cooker and start cooking the rice. Heat the wok over a high flame. Add a little vegetable oil and begin to wok fry the vegetables. Season with salt and pepper.
• Slice the stuffed chicken breast and placed over the yasai itame. Serve with hot matsutake rice and some dipping sauces.

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