Ingredients – Serves 2
- ½ Onion
- 1 Spring Onion
- 2 Chicken Thighs (approximately 250g)
- 1 Tbsp Cooking Sake
- 4 Large Eggs
- ½ cup Chicken Stock
- 2 Tbsp Soy Sauce
- 2 Tbsp Mirin
- 2 tsp Sugar
2 cups cooked Japanese short-grain rice
- In a bowl, combine Chicken Stock, Soy Sauce, Mirin, and Sugar. Mix until sugar dissolves.
- Peel and slice the Onion.
- Thinly slice the Spring Onion and set aside.
- Cut Chicken into 1-inch pieces and transfer into a bowl. Mix Cooking Sake with Chicken pieces and set aside for 5 minutes.
- In a different bowl, crack 4 eggs. Do not whisk eggs. Use a pair of chopsticks to lift eggs 6 times to gently break them into smaller clumps.
- In a medium frying pan, add onions to form a single layer.
- Add seasoning mixture and ensure it covers the onions. If not covered, swap to a smaller pan. Turn on the heat and bring the pan to a simmer.
- Add chicken pieces and evenly distribute with onion slices.
- When the mixture simmers, flip the chicken pieces to ensure it is cooked. Turn heat to low and cook until onions are tender.
- Turn the heat up again to medium and while the liquid is simmering, drizzle half of the eggs in a circular pattern, avoiding the sides of the pan. When the eggs start to set, drizzle the rest of the egg mixture in the same pattern. Use chopsticks to gather the eggs in the middle of the simmering sauce. Turn off the heat while the eggs are just set but still runny.
- Add thinly sliced Spring Onion into the mixture and remove from heat.
- Serve cooked Japanese rice in two bowls and spoon the cooked mixture over the rice. Drizzle some of the additional sauce over the rice as desired.