Steps
- Cut 285g of boneless skinless chicken thighs into thin bite-size pieces. Toss with 1 tablespoon of sake and leave for 5 minutes.
- Mix ½ cup of dashi, 2 tablespoons of soy sauce, 2 tablespoons of mirin, and 2 teaspoons of sugar.
- Spread ½ thinly sliced yellow onion in a 10in / 25cm skillet. Add the sauce and bring to a simmer. Add the chicken in one layer.
- Simmer uncovered over medium-low heat for about 5 minutes, turning halfway, until the onions soften and the chicken reaches 165°F / 74°C.
- Lightly break up 3 large pasteurized eggs with chopsticks, leaving whites and yolks streaky. Drizzle two-thirds over the simmering chicken.
- Once it starts to set, add the rest of the egg and 4 chopped sprigs of mitsuba. Cook until the whites set, covering briefly if needed.
- Spoon the chicken and egg, with the pan sauce, over 500g of hot cooked Japanese short-grain rice.