Easy Chicken-Egg Rice Bowl
- 300 grams Chicken thigh meat
- 1/2 large onion Onion
- 2 Eggs
- 50 ml each Soy sauce, mirin
- 200 ml Water
- 2/3 tsp Hon-Dashi dashi stock granules
- 1 Nori seaweed
- Cut the chicken and onion into bite sized pieces, Heat some oil in a frying pan and stir fry.
- Put in the water, dashi stock granules, soy sauce and mirin and bring to a boil.
- Simmer for about 5 minutes.
- Put in the beaten egg, and when it comes to a boil again, it's done!
chicken thigh, onion onion, eggs, soy sauce, water, granules
Taken from cookpad.com/us/recipes/188080-easy-chicken-egg-rice-bowl (may not work)