Ingredients (serves 2-3)
• 200 g chicken
• 2 eggs
• 1 leek or Welsh onion
• 1and half tbsp soy sauce
• 2 tbsp mirin (sweet sake used only for cooking)
• 1/2 tbsp sugar
• 5 tbsp water
Option: mitsuba (Japanese parsley or trefoil)
Cut the leek (or Welsh onion) into 2-3 cm segments.
Trim off excess fat from the chicken and cut the chicken into bite-sized pieces.
Mix soy sauce, mirin, sugar and water, and bring to a boil in a pan.
Add chicken chunks and onion, cover the pan and cook 6-7 minutes on medium heat until the chicken is cooked and the onion is tender.
Beat eggs and pour them gently into the stock in a circular motion, taking care to cover the chicken evenly.
Cover the pan and cook for 1 minute over low heat.
When the eggs are just set but still runny, turn off the heat and allow the pan to steam, covered, for 1 minute.
Place a serving of rice in each bowl, then add the chicken and other contents.
Garnish with green herbs as mitsuba.
*Instead of mirin you can use sake and sugar, or just add more sugar.