1. Cut chicken into small chunks, slice onion. 2. Put the stock, soy, mirin and sugar in a pan and simmer for a few minutes. 3. Put the chicken chunks in the pan and simmer on low heat for a few minutes. 4. Add the onion to the pan and simmer a few minutes more. 5. Whisk the eggs in a bowl. 6. Bring the soup back to the boil; pour the eggs over chicken and onion. 7. Turn the heat to low and cover with a lid. 8. Turn the heat off after 1 minute. 9. Divide the hot cooked rice between 4 bowls, then place the chicken mixture over the 4 bowls of rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
