A classic Japanese comfort meal that’s super easy to make. Pictured is a side of blanched okra with bonito flakes and ponzu, as well as some amitsuke cabbage and miso soup!

Ingredients: 

• Boneless skinless chicken thighs (10 oz) 
• 3-4 large eggs 
• ½ onion sliced 
• 1 tbsp sake 
• Salt 
• Parsley 

Sauce ingredients: 

• ½ cup dashi stock 
• 2 tbsp soy sauce
• 2 tbsp mirin 
• 2 tsp sugar 

1. Combine sauce ingredients 
2. Cut chicken into cubes, pour 1 tbsp sake over and lightly salt. Let sit for 5-10 min
3. Lightly mix the eggs, DO NOT OVER MIX, should look marbled
4. In a cold pan, add sliced onions and pour over sauce. Cook on medium heat until it starts simmering
5. Once simmering, add chicken and cook until chicken isn’t pink 
6. Add 2/3rds of the egg mixture (avoid edges of the pan) 
7. Once it looks pretty cooked, add the rest of the egg mixture (more yolk the better for color) and cover for 1-2 min 
8. Serve over white rice and garnish with parsley or green onion!