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*1 cup water
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<font size="3"><b><u>IngredientsYou will need:</u></b></font>*6Rice Cooker (for the rice)*Instant Dashi Granules (for dashi stock, get a good brand!)*Medium bowl*Small bowl*Medium frying pan w/lid (can also use a medium dutch oven)*Sharp knife*Mesh skimmer spoon*Rice (amount depends on hunger level)*Water (for the dashi stock & rice) <br><font size="3"<b><u>Begin preparing your rice:<u/></b></font> WASH.YOUR.RICE.WASH.IT.WASH.WASH.IT.TY. [cook your rice according to quantity, type of rice, and rice cooker instructions] <br><font size="3"><b><u>Recipe ingredients:</u></b></font>*4 ounces chopped boneless, skinless chicken, whitethighs*1/2 medium large onion, sliced thinI prefer yellow, but you can use your favourite colour.*2 4 large eggs, beaten*1 bunch green onions||*1 cup of dashi stock*3 teaspoons tablespoons hon-mirin*3 teaspoons tablespoons sake*3 tablespoons soy sauce*1 teaspoon sake*2 3 teaspoons sugar*1 teaspoon dashi powder/granules*2 teaspoons seaweed, chopped - for garnish
*1 teaspoon [[#beni_shoga|beni-shoga]], chilled - for garnish
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<font size="3"><b><u>DirectionsBroth preparation:</u></b></font>#Bring 1. COMBINE dashi stock, hon mirin, sake, and soy sauce in a bowl.#2. ADD the water 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 a boil 3 days or in a potthe freezer for several weeks.#3. Set aside.<br><font size="3"><b><u>Ingredients preparation:</u></b></font>#Add dashi 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 boiling water and stirgreen onions.#Add 3. Beat the eggs in hon-mirina small bowl.#4. Using the *sogigiri method, soy sauceslice the chicken thighs diagonally and cut into 1.5inch pieces. (4cm)*Hold your knife diagonally, sakealmost parallel to your cutting board, and sugarslice the chicken.* This gives the meat more surface area so that it cooks quicker and absorbs the flavours faster.<br><br><font size="3"><b><u>COOKING INSTRUCTIONS:</u></b></font>#1. Get out your medium frying pan and put it on the burner but do NOT turn on the heat yet.#Mix 2. Add the onions to the pan in a single layer.#3. POUR enough of the BROTH mixture into the pan to JUST COVER the onion.#4. ADD the chicken on top of the onion. Be sure that the onion and chicken are both evenly distributed.#5. TURN ON the heat and bring it to a boil.#Cover 6. Once it boils, lower the heat to MEDIUM-LOW.#7. SKIM off any foam that you see. (aka, the fat from the chicken)#8. COVER and reduce cook around 5 to medium for 5 10 minutes, or until the chicken is no longer pink and the onion is tender.#9. TASTE the broth and see if you need to make adjustments.#10. SLOWLY drizzle the beaten eggs over the chicken and onion.#11. COOK COVERED on MEDIUM-LOW until the egg is done to your liking.(In Japan, they serve this while the egg is nearly set but still runny. I don't like runny egg so I always cooked mine through)#Drizzle 12. ADD the green onion just before removing from heat.#13. TRANSFER the chicken and egg over your steamed rice.#14. DRIZZLE some of the mixture in remaining sauce over the pot chicken and cover for 30 seconds or longer on high heateggs, to your liking.::<i>Serve in a bowl over steamed rice. Garnish wish chopped seaweed green onion and beni-shoga.</i>
:::*<span id="beni_shoga"><font color="red">Beni-Shoga</span> is bright red pickled ginger.</font> Unlike <i>gari</i> aka sushi ginger which is soaked in a sweet vinegar, beni-shoga is made by soaking in a plum <i>vinegar</i> of sorts, and what gives it its red colour.
[[Category:Recipes]]
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[[User:Kushmonster|Kushmonster]] ([[User talk:Kushmonster|talk]]) 19:31, 7 August 2021 (UTC)
