Chicken Donburi

Serves: 4 Prep Time: 20 mins Cook Time: 10 mins

INGREDIENTS
1 lb boneless and skinless chicken thigh cut to bite-sized pieces
1 tbsp light soy sauce
2 tsp mirin
1 onion thinly sliced
1 stalk negi (Japanese scallion) sliced thinly and diagonally; or use mitsuba (Japanese wild parsley)
4 large eggs lightly beaten
2 serving cooked Japanese short-grain rice
dashes of Shichimi togarashi (Japanese seven flavor chili pepper) to serve
(A) Sauce
200 ml dashi stock cheat by using 1 tsp dashi powder with hot water
2 tbsp sake optional
2 tsp light soy sauce
2 tsp mirin
2 tsp ginger juice

DIRECTIONS
Marinade chicken thigh with soy sauce and mirin for 15 minutes.
Add (A) to a wok pan. Bring to a simmer. Add and distribute onions and marinated chicken evenly in the pan. Cook until the chicken pieces are cooked on the surface, and simmer for another 3 minutes.
Gently pour the beaten egg evenly over the contents of the saucepan. When the egg is half-cooked, turn off the heat, scatter the scallions over the egg, put on the lid and let the egg continue cooking in the heat for a few more seconds until it reaches the desired consistency (almost cooked but still runny, with moist & silky appearance).
To serve, ladle cooked Japanese rice to four serving bowls. Divide and ladle the egg over the rice and top with dashes of shichimi togarashi.