Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Jushi

Japanese 15 Mins Prep · 80 Mins Cook

To make the dashi, add the water along with the other stock ingredients to a medium-sized pot. Bring to a boil then allow to simmer on low for 1 hour. Strain and set aside to cool.
Cook the brown rice according to package instructions, then set aside.
Chop the chicken thighs into bite-sized pieces and season with salt and pepper. Place a large pot over a medium heat. Once hot, add the olive oil. Add the chicken to the pot and cook for 3-4 minutes, turning occasionally, until browned and cooked through. Remove the chicken from the pot and set aside.
In the same pot, add the dashi stock and season with soy sauce and mirin. Grate the fresh ginger into the broth. Finely slice the leek and shitake mushrooms and julienne the carrot. Bring the broth to a boil over a medium-high heat, then reduce the heat to medium and return the browned chicken to the pot along with the vegetables and enoki mushrooms. Whisk the egg in a jug and slowly pour it into the hot broth in a slow stream to achieve egg ribbons. Allow the eggs to cook for 30 seconds before turning off the heat.
Slice the spring onions at a diagonal. Divide the brown rice between four bowls and ladle over the jushi. Scatter over the spring onion, shredded sushi nori and black sesame seeds. Serve immediately.