6 Servings 25 min Cook
2 Tbsp Olive Oil
2 1/2 Lb Chicken Breast
1 Medium (2-1/2" dia) Onions
8 Tbsp Dashi Stock
3 Tbsp Soy Sauce
1/2 Tablespoon Kotterin Mirin
2 Tsp packed Brown Sugar
6 Large Egg
Heat oil in a skillet over medium heat.
Place chicken in, cover, and cook until no longer pink inside and beginning to brown, about 5-10 minutes.
Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes.
Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes.
Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar.
Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock.
Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked.
Remove from heat.