Japan's comfort-in-a-bowl: bite-size chicken and onion simmered in a sweet-savory dashi broth, then draped in silky just-set egg over a bowl of hot rice.
Ingredients
1/2 cup dashi
2 tbsp dry sake
2 tbsp soy sauce
1 tsp sugar
1 onion, thinly sliced
12 oz boneless skinless chicken thighs, sliced
3 scallions, sliced
3 large eggs
2 cups cooked white rice
shichimi togarashi
Instructions
Combine dashi, sake, soy sauce, and sugar in a 10-inch skillet; bring to a simmer and cook the onion about 5 minutes until half tender.
Add chicken and cook 5-7 minutes until cooked through and the broth reduces by half; stir in half the scallions.
Reduce to a bare simmer; pour beaten eggs in a thin stream over the chicken, cover, and cook 1-3 minutes to desired doneness.
Scoop over hot rice, pour extra broth on top, and garnish with remaining scallions and togarashi.
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