Chicken thighs and onion simmered in a sweet dashi and soy sauce, finished with softly set, marbled egg and spooned over a bowl of rice.

Ingredients

For the chicken

• 2 boneless, skinless chicken thighs
• 2 Tbsp sake

For the sauce

• ½ cup dashi
• 3 Tbsp soy sauce
• 3 Tbsp mirin
• 1 Tbsp sugar
• ½ onion, thinly sliced

For the bowl

• 3 eggs
• Steamed rice
• Scallion greens, sliced
• Togarashi

Instructions

1. Cut the chicken into 1-inch pieces and spread them on a tray in a single layer.
2. Sprinkle with the sake and let sit for 5–10 minutes.
3. Combine the dashi, soy sauce, mirin and sugar in a shallow pan.
4. Add the onion, bring to a simmer and cook for 1 minute.
5. Add the chicken in a single layer and cook uncovered for 5 minutes, flipping halfway, until no longer pink and the sauce has reduced slightly.
6. Break up the eggs with chopsticks just enough to streak the yolks and whites together.
7. Pour in two-thirds of the egg. Once it starts to set, add the rest, covering the pan briefly to help the whites set.
8. Take the pan off the heat while the egg is still soft, slide it over the rice and top with scallions and togarashi.

Notes & substitutions

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