Ingredients

• 1/2 pound boneless and skinless chicken thighs (you can also use chicken breasts, sliced thinly or into cubes.
• 3 eggs, lightly scrambled
• 1 small onion, sliced
• 1 cup dashi stock
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp saki
• 1 tbsp sugar
• a bunch of scallions thinly sliced

Instructions

1. In a medium-sized pot, mix together soy sauce, dashi, mirin, saki, and sugar. Stir until everything is dissolved and incorporated, and then set over medium-heat.
2. Put in the sliced onion and bring the soup base to a light boil
3. Once it does start to boil, put in your sliced chicken and let simmer for 5-10 minutes until fully cooked. Cooking time will vary on how thin you sliced your chicken.
4. When the chicken is cooked, lightly beat 3 eggs and pour over the entire chicken and the soup and let cook for another 2 minutes or so, depending on how well you like your eggs.
5. For this dish, the eggs are only set at the bottom while the top is still slightly runny.
6. When done, serve it as a topping on a bowl of hot rice and let its juices soak the rice.
7. Garnish with thinly sliced scallions and an optional egg yolk in the center of the bowl

Enjoy!

Tags:

• chicken-rice
• chicken
• rice