This chicken and egg rice bowl was a staple growing up in my house, and is still a dish I do regularly at home when I want something warm, comforting and quick. For convenience I make the dashi stock from bonito dashi powder, which you can find in most Asian grocers.
Serves 2
white onion ½, sliced
dashi stock 120ml
soy sauce 30ml
mirin 30ml
caster sugar 10g
chicken breast or thigh 300g, cut into bite-sized pieces
eggs 3
cooked rice to serve
spring onion 1, finely sliced
shichimi togarashi (Japanese 7 spice blend) to serve (optional)
