Egg, Rice & Chicken Bowl

Makes 2 Servings

Cooking + Prep Time:  25 minutes

Ingredients:

• 1 cup of soup stock, dashi
• 1 tbsp. of soy sauce, reduced sodium, + extra if desired
• 2 tbsp. of sake, dry
• 1 tbsp. of sugar, granulated, + extra as desired
• 1 slivered onion, large
• 12 oz. of thinly sliced chicken thighs, skinless, boneless
• 3 scallions, sliced thinly

Optional:  2 stems of parsley, Japanese if available

• 3-4 eggs, large

For serving

• 2 cups of white rice, cooked
• Togarashi Japanese 7-spice seasoning

Instructions:

1. Combine the sake, soy sauce, dashi and granulated sugar in small-sized pan. Bring to simmer on high heat.

2. Adjust the heat so you are maintaining a high simmer. Add onion. Stir occasionally while cooking till the onion is halfway tender, five minutes or so. Add the chicken pieces. Stir while cooking and turn chicken occasionally, till chicken has cooked fully through and the broth has been reduced by half, about five to seven minutes.

3. Add in 1/2 scallions and all parsley if you’re using it. Season the broth as desired. It should be salty but sweet.

4. Reduce the heat to low simmer. Lightly beat the eggs in med. bowl with chopsticks. Pour them into pot in a steady, thin stream. Cover pan. Cook till eggs are done as you desire.

5. Transfer heated rice to two individual bowls. Top them with chicken and egg mixture. Allow excess broth to pour over the rice, too. Use 7-spice seasoning and remainder of scallions to garnish. Serve promptly.