½ lb boneless, skinless chicken thighs, cut into bite-sized pieces
3 eggs, lightly beaten
1 small onion, sliced thinly
1 green onion, thinly sliced
⅓ cup chicken broth
2 tablespoons cooking sake
2 tablespoons sugar
2 tablespoons mirin
2 ½ tablespoons soy sauce
Instructions
Put onion, chicken broth, sake, sugar, mirin and soy sauce in a skillet over medium- high heat and bring to a boil. Add the chicken thighs and onion and cook for 3-4 minutes or until chicken meat are cooked.
Pour the beaten eggs around and over the chicken and then cover with a lid. Simmer for about 30 seconds while shaking the pan. Cook the eggs to your desired firmness. Sprinkle with green onions and turn off the heat.
Serve over a bowl of rice.
Enjoy!
Notes
Recipe adapted from: Recipes of Japanese Cooking
Recipe by Salu Salo Recipes at https://salu-salo.com/chicken-and-egg-donburi/