About the Recipe
This is another one of those dishes that my mum would make me when growing up.
She would often joke that a salmon pasta dish with ikura (salmon roe) is the seafood equivalent because it is the same concept as the chicken and egg based recipe.
Ingredients
1 onion, thinly sliced
2-3 chicken thighs (boneless+skinless)
4 large eggs
Small amount of dashi (or use chicken stock)
2 tablespoons light soy sauce
2 tablespoons mirin
2 teaspoons sugar (use either the mirin or the sugar - I find that both makes the dish too sweet)
3 spring onions, thinly sliced
Preparation
Combine your onion, dashi, soy sauce, mirin and sugar in a bowl and mix
Slice the thighs diagonally as thin as you can or cut it into small cubes which ensures it cooks relatively quickly.
Crack your eggs into a bowl and whisk slightly but not until the yolks and whites are fully incorporated.
Add your onions to a cold pan and bring to a gentle simmer on medium-high heat. Once simmering add your chicken. Cook until the chicken is cooked.
Add your eggs and cook until they are to your desired done-ness. Ideally you want your eggs not fully cooked.
Serve on warm rice with a sprinkling of spring onions.