Changes

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*Rice Cooker (for the rice)

*Instant Dashi Granules (for dashi stock, get a good brand!)

*Rice (amount depends on hunger level)

*Water (for the dashi stock & rice)

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WASH.YOUR.RICE.WASH.IT.WASH.WASH.IT.TY.

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*4 boneless, skinless chicken thighs

*1 large onion, I prefer yellow, but you can use your favourite colour.

*4 large eggs

*1 bunch green onions

*1 cup of dashi stock

*3 tablespoons hon mirin

*1 teaspoon [[#beni_shoga|beni-shoga]], chilled - for garnish

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#1. COMBINE dashi stock, hon mirin, sake, and soy sauce in a bowl.

#2. ADD the sugar and MIX together until the sugar dissolves. You might not need ALL of the broth, but you can keep the leftover in the fridge for up to 3 days or in the freezer for several weeks.

#3. Set aside.

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#1. Thinly slice the onion. (cut it in half first to make a half-moon, then thinly slice each half-moon)

#2. Coarsely chop the green onions.

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#1. Get out your medium frying pan and put it on the burner but do NOT turn on the heat yet.

#2. Add the onions to the pan in a single layer.