Categories: Japanese food, appetizer, breakfast, omelet

Ingredients

• 1 lb of chicken, boneless and skinless
• 1 1/4 cup of water (with a dashi stick)
• 2 tbsp of sugar
• 4 tbsp of mirin (Japanese cooking wine/vinegar)
• 4 tbsp of shoyu (soy sauce)
• 1 medium onion, sliced in "o"s
• 4 large eggs
• rice (as much as you like. figure enough for 2-4 people)

Directions

1. Cut the chicken into bite-sized pieces and the onions into "o"s.

2. Put water, sugar, mirin, shoyu in a pan that can be covered.

3. Put on medium/high heat and bring to a low boil.

4. Add onions and set chicken on top (try to layer it) DO NOT STIR.

5. Shake the pan to let the juices cook the chicken all the way through.

6. Take 4 eggs and beat in a separate bowl. Pour evenly over the onions and chicken.

7. Cover for 30-45 seconds until they are soft set.

8. Remove from heat and set it aside, uncovered for 1 minute.

9. Serve over rice.

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