Ingredients
1 tablespoon olive oil
4 skinless, boneless chicken thighs, cut into small pieces
1 onion, cut in half and sliced
2 cups dashi stock, made with dashi powder
¼ cup soy sauce
3 tablespoons mirin (Japanese rice wine)
3 tablespoons brown sugar
4 large eggs
4 cups hot cooked white rice
Directions
Heat oil in a large skillet over medium heat. Add chicken and cook until beginning to brown, about 5 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes.
Pour in stock, then whisk in soy sauce, mirin, and brown sugar; stir until sugar dissolves. Bring to a boil, then lower heat and simmer until slightly reduced, about 10 minutes.
Whisk eggs in a bowl until well-beaten, then pour into the hot stock mixture. Cover the skillet, reduce the heat, and steam until egg is cooked, about 5 minutes. Remove from the heat.
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