Transcribed from https://www.youtube.com/watch?v=iBSKWTtzumg and altered:
- mirin is already sweet, so don’t add yet more sugar.
- I don’t add any garnish.
makes one bowl
- 1 chicken thigh (deboned and butterflied via https://www.youtube.com/watch?v=r0IEiU_-Fjo)
- 1/2 small white onion
- 1 egg
- 5tbsp dashi stock (出汁) (15 minutes preparation or 4+ hours preparation if you properly soak the dashi)
- 1tbsp dark soy sauce (i.e., こいくちしょうゆ)
- 1tbsp (hon) mirin (may substitute sake)
- 1 spring onion (green onion)
- 1 bowl steamed rice
- cut white onion into 3mm slices
- cut spring onion diagonally into thin slices
- take egg and mix but do not mix too much
- debone and butterfly one chicken thigh (https://www.youtube.com/watch?v=r0IEiU_-Fjo)
- cut chicken into bite size pieces
- into pan, dashi stock (https://www.youtube.com/watch?v=FMrtri7SxHw)
- into pan, dark soy sauce
- into pan, mirin
- put pan on high heat
- into pan, add onions
- into pan, add chicken
- cook low to medium 5–6 minutes turning chicken over once halfway through chicken (I wait for chicken to be mostly cooked, normally takes 8+ minutes)
- chicken should be 90% cooked
- put heat high
- add spring onions
- add beaten egg and cook for 10 seconds while swirling pan
- turn off heat and let set for 1 minute
- add cut mitsuba herbs on top
- pour onto steamed rice
- add few more spring onions (if you saved some for a garnish)