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<font size="3"><b><u>You will need</u></b></font>*Rice 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] <font size="3"><b><u>Recipe ingredients</u></b></font>*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, for garnish*1 teaspoon [[#beni_shoga|beni-shoga]], chilled, for garnish----*1 cup of dashi stock*3 tablespoons hon mirin*3 tablespoons sake*3 tablespoons soy sauce*3 teaspoons sugar <br><font size="3"><b><u>Broth preparation</u></b></font>#COMBINE dashi stock, hon mirin, sake, and soy sauce in a bowl.#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.#Set aside.<br><font size="3"><b><u>Ingredientspreparation</u></b></font>#Thinly slice the onion. (cut it in half first to make a half-moon, then thinly slice each half-moon)#Coarsely chop the green onions.#Beat the eggs in a small bowl.#Using the sogigiri method, slice the chicken thighs diagonally and cut into 1.5inch pieces. (4cm)::<b>Sogigiri method:</b> Hold your knife diagonally, almost parallel to your cutting board, and slice 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>#Get out your medium frying pan and put it on the burner but do <b>NOT</b> turn on the heat yet.#<b>ADD</b> the onions to the pan in a single layer.#<b>POUR</b> enough of the <b>BROTH</b> mixture into the pan to <b>JUST COVER</b> the onion.#<b>ADD</b> the chicken on top of the onion. Be sure that the onion and chicken are both evenly distributed.#<b>TURN ON</b> the heat and bring it to a boil.#Once it boils, lower the heat to <b>MEDIUM-LOW</b>.#<b>SKIM</b> off any foam that you see. (aka, the fat from the chicken)#<b>COVER</b> and cook around 5 to 10 minutes, or until the chicken is no longer pink and the onion is tender.#<b>TASTE</b> the broth and see if you need to make adjustments.#<b>SLOWLY</b> drizzle the beaten eggs over the chicken and onion.#<b>COOK COVERED</b> on <b>MEDIUM-LOW</b> 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)#<b>ADD</b> the green onion just before removing from heat.#<b>TRANSFER</b> the chicken and egg over your steamed rice.#<b>DRIZZLE</b> some of the remaining sauce over the chicken and eggs, to your liking.::<i>Serve in a bowl over steamed rice. Garnish wish chopped green onion and beni-shoga.</i>work :::*<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 progressa plum <i>vinegar</i>of sorts, and what gives it its red colour.[[CategoriesCategory:Recipes]]<div>[[User:Kushmonster|Kushmonster]] ([[User talk:Kushmonster|talk]]) 19:31, 6 December 2021 (UTC)