Ingredients
- 4 cups of boiled rice
- 350g. chicken thigh meat or chicken breasts
- 1 onion
- 2 cups dashi broth
- 7 tablespoons soy sauce
- 4 tablespoons mirin
- 3 spoonfuls of sugar
- 4 eggs
Lets go cook
1. Cut the chicken to bite size and the onion into thin slices.
2. Put the dashi in a saucepan and light the fire. Add the soy sauce, mirin, and sugar to the soup.
3. Add the chicken to the casserole and simmer for a few minutes.
4. Add the onion to the casserole and simmer it for a few more minutes.
5. Beat the eggs lightly in a bowl. Bring the soup to a boil, then pour the eggs over the chicken and onion.
6. Bring to a simmer immediately and put a lid on. After a minute, turn off the heat. (The egg should not be hard)
7. Serve the hot cooked rice in a deep bowl. Put the mixture on top of the rice.
Note: Sprinkle shredded nori or chopped chives on top to taste.