by Anne Carter
New Recipe
Course: Dinner Cuisine: Japanese Prep Time:5minutes Cook Time:10minutes Total Time:15minutes Calories: 435kcal Author: Anne Carter
– Knife – Cutting Board – Medium-sized Pot – Lid – Mixing Bowl
– 150 g skinless boneless chicken thighs cut into small pieces – 1/2 medium onion sliced – 1/2 cup chicken stock or dashi – 1 tbsp soy sauce or more to taste – 1 tbsp mirin – 1 tsp sugar – 2 large eggs
1. Combine chicken, soy sauce, mirin, and sugar in a bowl. Marinate for 5-10 minutes. 2. Lightly beat eggs in a bowl, keeping the egg whites visible. 3. Bring chicken stock to a boil in a small pan over medium heat. Add onion and cook for 1 minute.
4. Add the marinated chicken and cook for 1-2 minutes on each side. 5. Pour the egg mixture into the pan and cook until the edges are nearly set. Lightly scramble. 6. Serve over rice, garnish as desired, and enjoy!