- 10 1/2 ounces chicken
- 1 onion
- 6 eggs
- 4 servings steamed rice
Slice the onion very thinly.
Cut the chicken into bite-size pieces.
Boil the bonito soup stock, soy sauce, and mirin in a frying pan. Add the onion. After it becomes soft, add the chicken and heat.
Boil the chicken until it turns the color of the soy sauce.
Beat the eggs and add to the frying pan.
Cook until the eggs are your favorite consistency.