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
• 0.25 cups soy sauce
• 3 tablespoons mirin , Japanese rice wine
• 3 tablespoons brown sugar
• 4 large eggs
• 4 cups hot cooked white rice

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Divide rice among 4 deep soup bowls and top with equal amounts of the soup mixture.

Nutrition per serving