Chicken and Egg on Rice

Ingredients (Serves 4)

* 1 boneless chicken thigh with skin* 1/2 onion* 1/2 loaf kamaboko,(white fish paste)* 8 eggs* 1 cup /200ml dashi stock* 3 1/2 tbsp soy sauce* 1 1/2 tbsp sugar* 3 tbsp mirin sweet cooking sake* 1 tbsp sake* cooked rice to taste* mitsuba (chopped)

---

1. Slice the onion thinly. Cut the chicken into smaller-bite-sized pieces. Slice the kamaboko thinly.

2. Combine the dashi stock, soy sauce, sugar, sake and mirin in a pan and bring to a boil. Add the chicken and cook for a short time. Add the onion and kamaboko and simmer.

3. While it is boiling, pour the beaten eggs into it little by little.
Turn off the heat.
The heat of the stock will half-cook the eggs.
Pour it over rice in a bowl. Sprinkle with mitsuba.

---