makes 2 servings
1 large or 2 medium chicken breasts, cut into 3/4 inch pieces
3 eggs, lightly beaten
1 medium onion, sliced thin
4-1/2 T stock (I use Japanese dashi, but because it's a small portion and it's a chicken dish, you can use chicken broth. It'll be different, but still really good.)
3 T soy sauce
2 T sugar
3 T mirin (Japanese sweet cooking wine)
2 bowl sized servings of Japanese short grain rice
- In a small pot bring the stock, soy sauce, sugar, and mirin to a simmer. Add the onions and chicken and cook until onions are soft and chicken is cooked through.
- Pour the eggs over the chicken simmering sauce and let set a little.
- In 2 bowls place the rice on the bottom and take half of the chicken/egg mixture and place in one bowl and the other half in the other. Serve hot.