Donburi style chicken

This is a great way to cook chicken without adding any fat, and it gives the meat great flavor while keeping it tender.  Served over rice, it's a delicious and simple meal with a nice amount of protein to keep you going. I added a lot of broth to my bowl, as you can see in the picture, but you can decide how you want to serve yours.

(from Japanese Home Cooking by Shunsuke Fukushima)

1 cup water

5 tbsp soy sauce

5 tbsp mirin

1 tsp instant dashi

1/2 tsp sugar

1/2 large yellow onion, thinly sliced

8 oz chicken thighs, skin removed, cut into bite-sized pieces

4 tbsp chopped parsley

2 eggs, lightly beaten 

2 cups steamed rice

1 scallion, thinly sliced (for garnish)

Place water, soy sauce, mirin, dashi and sugar in a shallow frying pan with a tight-fitting lid.

Bring to a boil, then add onion and chicken.

Cover, reduce heat to low and simmer until chicken is opaque and onion is soft, 8-10 minutes.

Add parsley and gradually pour eggs over liquid in pan.  

Tilt pan so eggs cover bottom. 

Cover and cook a little longer until eggs are almost set, about 1 minute.

Remove pan from heat before eggs are completely set.

To serve, place rice in individual serving bowls and top with egg, chicken and stock mixture.

Garnish with chopped scallion.