2 Servings

• 2 bowls cooked rice
• 1 chicken thigh
• 3 eggs
• 1/2 onion, thinly sliced
• Dried seaweed (Nori) as needed
• [A] 1 packet Kayanoya Original Dashi Stock Powder
• [A] 1 1/4 cup water
• [B] 1 1/2 tbsp Kayanoya Double-Aging Soy Sauce
• [B] 2 tsp sugar
• [B] 1 tsp mirin

1. Thinly slice the onion and cut the chicken into bite-sized pieces.
2. Put [A] into a saucepan and bring to a boil. Simmer over medium heat for 2–3 minutes, then add the onion, chicken, and [B]. Reduce to low heat and continue simmering.
3. Once the chicken is cooked through, pour in the beaten eggs, cover with a lid, and cook until softly set. Remove from heat.
4. Serve the rice in bowls, top it with torn nori, then add the chicken-and-egg mixture. Garnish with mitsuba (Japanese parsley) if desired.