Japanese Chicken and Egg Rice Bowl

Ingredients

1 Chicken Thigh
1 cup Cooked Rice
1/2 Medium Onion
2 Egg
Picked ginger
2 tbsp Parsley/Cilantro/Chive
1 tbsp Mirin
1 tbsp Sake
1/2 cup Dashi Stock
2 tbsp Soya Sauce

From Your Pantry

1 tbsp Sugar

Instruction :

1. Heat oil in a large skillet over medium heat. Add chicken and cook until beginning to brown, about 5 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes.

2. Pour in stock, then whisk in soy sauce, mirin, and brown sugar; stir until sugar dissolves. Bring to a boil, then lower heat and simmer until slightly reduced, about 10 minutes.

3. Whisk eggs in a bowl until well-beaten, then pour into the hot stock mixture. Cover the skillet, reduce the heat, and steam until egg is cooked, about 5 minutes. Remove from the heat

4. Divide rice among 4 deep soup bowls and top with equal amounts of the soup mixture.