• Prep Time: 5 mins
  • Cook Time: 15 mins
  • Servings: 2

Ingredients:

  • 1 tablespoon olive oil
  • 2 large skinless, boneless chicken thighs, cut into small pieces
  • ½ onion, cut in half and sliced
  • 1 cup dashi stock (chicken stock is an okay substitute)
  • 30ml soy sauce
  • 2 tablespoons mirin (Japanese rice wine)
  • 2 tablespoons brown sugar
  • 2 large eggs
  • rice

Directions:

  1. Heat oil in a large pan over medium heat. Add chicken and cook until beginning to brown. Then add onion, cook and stir until onion is translucent
  2. Pour in stock, then whisk in soy sauce, mirin, and brown sugar. Bring to a boil, then lower heat and simmer until slightly reduced
  3. Whisk eggs in a bowl but not fully, then pour into the hot stock mixture. Cover the skillet, reduce the heat, and steam until egg is cooked, about 5 minutes
  4. Assemble and enjoy!

Notes

Amazing comfort food, quite easy to make as well.