Creamy, Soft Chicken and Egg Rice Bowl

• 2 per panful, 6 total Eggs
• 150 grams Chicken thigh meat
• 1 large Onion
• 300 ml Dashi stock
• 3 tbsp Sugar
• 1/3 cup Soy sauce
• 1/3 cup Mirin
• 1 Mitsuba

1. Separate the egg whites from the yolks, and mix each well.
2. Slice the onion thinly with the grain.
3. Cut the chicken into bite sized pieces.
4. Chop up the mitsuba into 3-4 cm long pieces.
5. Mix the ingredients marked in a large bowl.
6. Put 2 ladles' worth of the combined sauce from Step 2 into a frying pan and bring to a boil over medium heat.
7. When it's boiling put in the onion and chicken in one layer.
8. When the chicken and onion are cooked, turn down the heat to low and add the beaten egg yolk evenly around the pan.
9. Simmer for 1 to 1 1/2 minutes over low heat until the perimeter starts to set.
10. Add the mitsuba.
11. Add the beaten egg white evenly around the perimeter of the pan, not the center.
12. Put on a lid and simmer over low heat for another 30 seconds to a minute.
13. Be careful not to cook the egg white for too long!
14. Put some rice into a bowl, and top with the mixture and any sauce left in the pan.
15. Enjoy!
16. In our family 1 frying pan's worth is 2 servings.
17. So this recipe makes 6 servings in total!
18. I can eat a whole frying pan's worth all by myself.

panful, chicken thigh, onion, stock, sugar, soy sauce, mirin

Taken from cookpad.com/us/recipes/188246-creamy-soft-chicken-and-egg-rice-bowl (may not work)