Ingredients

• 150 g skinless boneless chicken thighs cut into small pieces
• 1/2 medium onion sliced
• 1/2 cup chicken stock or dashi
• 1 tbsp soy sauce or more to taste
• 1 tbsp mirin
• 1 tsp sugar
• 2 large eggs
• 1 1/2 cup cooked rice to serve
• green onion, sesame oil, nori and/or togarashi optional, for garnish

Instructions

1. Combine chicken, soy sauce, mirin, and sugar in a bowl and set aside for 5-10 minutes while preparing the other ingredients.
2. To prepare the egg mixture, crack the eggs into a bowl and gently break the yolks using a pair of chopsticks. You want to make sure the eggs are lightly beaten with the egg whites still visible.
3. In a small pan, bring chicken stock to a boil over medium heat. Add onion and cook until aromatic, about 1 minute. Add the chicken mixture and cook for about 1-2 minutes on each side.
4. When the chicken is almost cooked through, pour the egg mixture evenly into the pan and cook for a few seconds until the edges are nearly set.
5. Lightly scramble the eggs and cook for a few seconds more until the eggs are still a bit runny - the residual heat will continue to cook the eggs. Serve over a bowl of rice, garnish and enjoy!