Directions
- 1Slice onions, scallions, and cut chicken thighs into bite-sized pieces.
- 2Heat together water, hondashi, soy sauce, sake, mirin, and sugar in a pan on medium heat.
- 3Once it comes to a simmer and the sugar is dissolved, add the onions and chicken. Cook until chicken is fully cooked, then add sliced scallions.
- 4Lightly beat two eggs and slowly pour on top of chicken mixture. Cover with a lid for about a minute until eggs are cooked through.
- 5Serve on top of hot short-grain rice and garnish with shredded nori.
Ingredients
- 1 lbs chicken thigh
- 0.5 onion
- 1 scallion
- 0.33 cup water
- 0.5 tsp hondashi
- 1 tbsp soy sauce
- 1 tbsp sake
- 2 tbsp mirin
- 1 tbsp sugar
- 1 bowl hot short grain rice
- 1 shredded nori
- 2 eggs
Equipment
panknifechopping boardbowlchopsticks
Related recipes
Plant-Based Spam Musubi
Japanese · Lunch
Vegan Bento Box
Japanese · Lunch
WWII Japanese soldier ration meal
Japanese · Lunch
Udon Fatti in Casa
Japanese · Lunch
Ice Cube Tray Sushi
Japanese · Lunch
Rice and Beef in the Rice Cooker
Japanese · Lunch
Crispy Chicken, Avocado & Cream Cheese Sushi
Japanese · Lunch
Copycat Sweetgreen Salmon Bowls
Japanese · Lunch20m
Onigiri comme dans Demon Slayer
Japanese · Lunch
濃厚バター醤油の焼きおにぎり
Japanese · Lunch
Œufs marinés façon japonaise avec nouilles et brocolis
Japanese · Lunch
Sticky, CRISPY mushroom and tofu rice rolls
Japanese · Lunch30m