Chicken Zosui (Japanese Rice Soup)

Peel the skin off of 150 g boneless chicken thigh, cut the meat into small pieces and the skin into bitesize pieces.
Add 1 tsp cooking oil to a cold pan. Stretch out the chicken skin and place it flat on the oil. Heat on low/medium-low and slowly render out the fat. Once golden, flip and fry until crispy on both sides.
Remove the crispy skin from the pan and place it on a piece of kitchen paper to absorb excess oil. Set aside for later.
Add the rendered chicken fat, 400 ml dashi stock and 1 tbsp sake to a pot and bring to a boil over medium-high heat. Once boiling, lower the heat to medium-low and add the chicken thigh.
Place 200 g cooked Japanese short-grain rice in a bowl and fill it with fresh cold water. Swish it around with your hand to gently remove the excess starch and then pour it through a sieve or colander to drain.
When the chicken pieces are no longer pink, add the rice, ½ carrot, ¼ Japanese leek (naganegi), 2 fresh shiitake mushrooms, 100 g enoki mushrooms, 15 g ginger root and 3 tbsp Japanese light soy sauce (usukuchi shoyu).
Once the carrots are slightly softened, set a timer for 5 minutes. During this time, crack 2 eggs into a small bowl and whisk.
After 5 minutes, pour the whisked egg around the pot and set a timer for 30 seconds. When 30 seconds are up, turn off the heat and dish up.
Garnish with crushed chicken skin, finely chopped green onions, kizami nori (shredded nori) and Japanese chili powder (shichimi togarashi) and a dash of toasted sesame oil. Enjoy!