Japanese Rice Bowl | Egg Recipes – British Lion Eggs

Ingredients

• 4 medium British Lion eggs
• 4 medium British Lion egg yolks
• 250ml low sodium chicken stock
• 10g seaweed
• 1 tbsp soy sauce
• 1 tbsp rice wine vinegar
• ½ tbsp mirin
• 2 garlic cloves, peeled finely chopped
• 2 tsp sesame oil
• 6 chicken thighs, skinless
• 3 spring onions, trimmed finely sliced
• 300g white rice, cooked
• 1 tbsp black sesame seeds
• 100g edamame