Soy Omurice

Stem and seed the green pepper, then dice.

Stem and seed the bell pepper, then dice.

Peel and mince a quarter onion.

Mince the parsley.

Dice the chicken breast.

Crack the eggs into a bowl, add a pinch of salt, and stir lightly with cooking chopsticks. Leave streaks of yolk and white for textural contrast.

Heat oil in a frying pan and saute the chicken breast. Once cooked through, add onion, green pepper, and bell pepper and saute briefly. Add sake and reduce, then add the rice and seasonings (nam pla, soy sauce, sugar, paprika powder) and toss to combine evenly.

Plate the chicken rice and shape into a dome.

Heat oil in the same pan over low heat, pour in the eggs, and quickly stir to spread. Adjust so residual heat sets the eggs to the perfect doneness.

Slide the eggs onto the chicken rice, drizzle mayonnaise in lines, and top with shichimi togarashi and minced parsley.