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Makes: 1 servings adjust



  • 1 pound Chicken Breast

Step 1

Slice the chicken diagonally and cut into 1" (2.5 cm) pieces.


  • 3 tablespoons Mirin
  • 1 tablespoon Sake
  • 1 cup Dashi Soup Stock
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Sugar

Step 2

In a large frying pan, add mirin and sake and bring to a boil over medium high heat. Add dashi, soy sauce and sugar, and bring to a boil again.


  • 12 Onion

Step 3

Add the onion in a single layer and place the chicken on top. Cover and bring to a boil. Skim off the scum and fat, and cook over medium heat for about 10 minutes.


  • 2 Eggs
  • 1 Green Onion
  • 3 cups Rice

Step 4

Slowly and evenly drizzle the beaten egg over the chicken and onion. Cook covered until the egg is done. Shake the pan occasionally so the egg and chicken don't stick to the pan.Add the mitsuba (or green onion) right before removing from the heat. Pour the chicken and egg on top of steamed rice and pour desired amount of sauce.
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