Ingredients

• 2 cup Japanese short-grain rice
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 onion, thinly sliced
• 4 eggs, beaten
• 2 cup dashi stock
• 3 tablespoon soy sauce
• 2 tablespoon mirin
• 1 tablespoon sugar
• 2 green onions, thinly sliced
• 1 nori seaweed, torn into small pieces

Steps

1. If using uncooked rice, cook the rice according to package directions or in a rice cooker; this should be done ahead or simultaneously with the remaining steps. If rice is already cooked, set aside.
2. Cut the chicken thighs into 1-inch bite-sized pieces, discarding any excess fat.
3. Thinly slice the onion and set aside.
4. In a small bowl, whisk together the 4 beaten eggs; set aside.
5. In a medium saucepan, combine the dashi stock, soy sauce, mirin, and sugar over medium-high heat.
6. Bring the mixture to a gentle simmer for 1 minute until the sugar dissolves completely.
7. Add the cut chicken pieces to the simmering broth and stir to combine.
8. Simmer the chicken for 4 minutes until it is cooked through.
9. Add the sliced onion to the simmering broth and cook for 2 minutes until the onion is just softened.
10. Gently pour the beaten egg in a steady stream over the simmering chicken and broth while stirring slowly with a wooden spoon to create ribbons of egg.
11. Remove the saucepan from heat immediately after adding the egg and let it rest for 30 seconds—the residual heat will set the eggs to a soft, custardy texture.
12. Divide the hot cooked rice evenly among four bowls.
13. Ladle the chicken, egg, onion, and broth mixture equally over each bowl of rice.
14. Garnish each bowl with sliced green onion and torn nori seaweed, then serve immediately while hot.