I mix the broth to taste, and end up putting in quite a bit more soy sauce than the recipe says by the end. It’s better with dashi, but I rarely have that on hand, so chicken stock or vegetable stock are a reasonable substitute. The sake is optional, but it really does add a nice richness to the flavor. I sometimes substitute a dry white wine.
Some recipes suggest cooking each serving individually, in which case, divide up ingredients and cook in a small fry pan. This allows for better presentation, but is less practical for serving a family.
This recipe makes 4 small servings.
Ingredients:
- 2 large chicken breasts
- 1 small onion
- 2 large eggs
- 2 stalks green onions (garnish)
- 4 cups cooked rice
Broth
- 1 cup dashi (can use chicken/vegetable stock)
- 2 Tbsp mirin (rice vinegar)
- 2 Tbsp sake
- 3 Tbsp soy sauce (or more)
- 1 Tbsp sugar
Directions:
- Thinly slice onion. Slice chicken into bite-sized strips. Slice green onion in 1/2 inch (or less) angled pieces and set aside for garnish.
- Mix ingredients for sauce and set aside.
- In a large fry pan, sauté onions until just soft. Add chicken and brown the outsides. Add broth and simmer covered for 5 minutes.
- Beat eggs and drizzle evenly over chicken. Cover and cook for 1–2 minutes until egg reaches desired level of doneness.
- Serve over bowls of rice. Garnish with green onion.
