Chicken and Egg Donburi Recipe

• 3 cups hot cooked Japanese rice
• 4 oz chicken thigh
• 3 egss, lightly beaten
• 1/2 onion, thinly sliced
• Broth:
• 2/3 cup dashi stock
• 1tsp sugar
• 2 1/2 Tbls soy sauce
• 2 1/2 Tbls mirin

1. Slice chicken into thin, bite-size pieces.
2. Slice onion lengthwise
3. In saucepan, bring cooking broth ingredients to a boil.
4. Add onion and chicken.
5. Heat until cooked and spread evenly to fit the size of serving bowls.
6. Swirl in beaten eggs.
7. Remove from heat, cover and let steam for two minutes.
8. In each serving bowl, place rice and topping.

rice, chicken thigh, onion, dashi stock, sugar, soy sauce, mirin

Taken from cookeatshare.com/recipes/chicken-and-egg-donburi-215 (may not work)