Quick, Easy and Creamy Chicken and Egg Rice Bowl

• 1 Chicken thigh meat
• 1 Onion
• 1 bunch Mitsuba
• 4 Egg
• 4 servings Warm cooked rice
• 1 Shichimi spice (optional)
• 200 ml Water
• 1 Dashi stock granules
• 1 tbsp Sugar
• 3 tbsp Soy sauce
• 3 tbsp Mirin

1. Beat the eggs.
2. Slice onions into wedges, discard the root of mitsuba and cut into 3.
3. Cut the chicken into bite sized pieces.
4. Boil the ingredients for the sauce in a skillet.
5. Add the onion and simmer for about a minute.
6. Add the chicken and simmer until it has cooked through.
7. Top with mitsuba.
8. Pour half of the beaten eggs right away.
9. When it puffs up, pour in the rest of the eggs.
10. Turn off the heat when it's half cooked.
11. Place on top of the rice in a bowl, using a ladle.
12. Sprinkle with shichimi spice if you like.
13. Done!

chicken thigh, onion, egg, rice, shichimi, water, granules, sugar, soy sauce, mirin

Taken from cookpad.com/us/recipes/146388-quick-easy-and-creamy-chicken-and-egg-rice-bowl (may not work)