Steps

1. Cut 1 piece of chicken breast in half vertically, then thinly slice it against the grain to about 1 cm thick.
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2. Further cut the sliced chicken into 1 cm cubes.
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3. If the chicken has skin, finely chop it. Tip: If you're not a fan, you can make this recipe without the skin.
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4. Add 1 tbsp Cooking Sake (Rice Wine), 1/4 tsp Salt, and 1/2 tsp Sugar to the cubed chicken. Mix well and let it marinate for about 10 minutes.
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5. Trim the ends off the zucchini and cut it into 1 cm cubes.
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6. Remove the stem and seeds from 1/2 Red Bell Pepper and cut it into 1 cm cubes.
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7. Peel and chop 1/2 Onion into 1 cm cubes.
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8. Fry the eggs.
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9. Heat Vegetable Oil in a frying pan. Add the marinated chicken and 1 tsp Minced Garlic, and stir-fry.
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10. Once the chicken is browned on all sides, add the chopped vegetables (zucchini, red bell pepper, onion) and stir-fry.
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11. When the vegetables are cooked and have released some moisture, add 1 tbsp Soy Sauce, 1 tbsp Oyster Sauce, 1 tbsp Cooking Sake (Rice Wine), 1/2 tbsp Sugar, and 1 tsp Dashi Powder. Increase heat to high.
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12. Stir-fry until the liquid has evaporated. Tip: Continue stir-frying until all the liquid is gone.
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13. Adjust seasoning. If it's not salty enough, add Salt and Pepper to taste.
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14. Turn off the heat. Finely chop the shiso leaves by cutting them with scissors and add them to the pan. Mix well.
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15. Serve freshly cooked rice on a plate. Arrange the shiso leaves around the edge of the rice, tucking them slightly inwards.
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16. Place the stir-fried ingredients in front of the rice.
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17. Top with the fried egg. Tip: Arranging it on a single plate makes it look more luxurious.
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