Step by step

Method

4 steps

1. 1

   Slice boneless chicken thigh into bite-size strips and thinly slice half an onion. Beat 2–3 eggs lightly — you want streaks of white and yolk, not a uniform scramble.

2. 2

   In a small skillet, simmer ½ cup dashi (or water plus dashi powder), 2 tablespoons soy sauce, 1 tablespoon mirin or a pinch of sugar, and the onion 3–4 minutes until the onion turns translucent and sweet.

3. 3

   Add the chicken in a single layer. Simmer 4–5 minutes until the chicken is cooked through and no pink remains. Pour the beaten egg evenly over everything, cover, and cook on medium-low 30–60 seconds until the egg is just barely set — still jiggly and glossy in spots.

4. 4

   Slide the whole thing over a bowl of hot steamed rice, sauce included. Shower with green onions. Parent-and-child (chicken and egg) should look soft, not dry.