1 cup prepared hondashi
1 tbsp soy sauce
2 tbsp dry sake
1 tbsp sugar
1 onion, sliced
12 oz boneless chicken thighs, sliced thin
3 green onions, sliced thin
3-4 large eggs


Combine hondashi, soy sauce, sake, and sugar in a saucepan, then bring to a simmer on high heat. Add onion and cook until onion is almost cooked, about 5 minutes. Add chicken and stir occasionally, until cooked through and sauce mixture is reduced by half. Stir in half of green onions and adjust soy sauce and sugar to taste.

Reduce heat to barely simmering and prepare eggs by beating lightly and add to pot in a steady stream. Cover and cook until eggs are to desired doneness.

Serve on top of hot rice and top with mixture and leftover broth, adding an extra egg yolk if desired. Garnish with green onions and spice as desired.


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