• 2 1/2 cup Dashi (vegetable stock works too)
  • 3 tbsp mirin 
  • 2 tbsp CinSoy Soy Sauce
  • 1 1/2 tbsp white sugar
  • 1 large white onion, thinly slice
  • 1 pound boneless chicken thighs, thinly sliced
  • 3 eggs, beaten
  • 4 scallions, sliced
  • Cooked rice to serve
  1. Add broth, soy sauce, sugar and mirin to a pan. Bring to a simmer and add sliced onions. Cook until almost tender - about 5 minutes. 
  2. Add sliced chicken and simmer, stirring occasionally, until cooked through. The broth should reduce and chicken should be ready in about 5 minutes.
  3. Taste broth and add soy sauce if it needs a touch more salt and savoriness.
  4. Add scallions and reduce heat to low.
  5. Pour eggs evenly around the pan and cover.
  6. Allow to cook for about 1-3 minutes or to your preferred doneness. Serve over rice and top with scallions! 

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