📝 Instructions
= Recipe
1. Combine 1 cup dashi (240ml), 2 tbsp dry sake, 1 tbsp soy sauce, and 1 tbsp sugar in a 10-inch skillet and bring to a simmer over high heat. Adjust heat to maintain a strong simmer. Stir in 1 large onion (about 170g, thinly sliced) and cook, stirring occasionally, until onion is half tender, 5 minutes. Add 12 oz boneless, skinless chicken thighs or breast (340g, thinly sliced) and cook, stirring and turning occasionally, until cooked through and broth has reduced by about half, 5-7 minutes for thighs or 3-4 minutes for breast. Stir in half of 3 scallions (thinly sliced) and 2 stems mitsuba (optional). Season broth to taste with more soy sauce or sugar as desired.
2. Reduce heat to a bare simmer. Pour 3-4 large eggs (beaten) into skillet in a thin, steady stream, using chopsticks to help distribute evenly. Cover and cook until eggs are cooked to desired doneness, 1 minute for runny or 3 minutes for medium-firm.
3. Transfer hot 2 cups cooked white rice to serving bowls. Top with egg and chicken mixture, pouring out any excess broth over rice. Garnish with remaining sliced scallions and togarashi (optional). Serve immediately.
