Chicken thigh (flavor with 1 teaspoon each of sake, soy sauce, mirin)
Japanese leek (optional)
Green onions or scallions
1 to 2 per serving
Mix together all the flavoring ingredients listed from the dashi stock to the sugar.
Slice the onion, and cut the Japanese leek and green onions on the diagonal.
Cut the chicken into bite sized pieces, and flavor with 1 teaspoon each of sake, soy sauce and mirin.
Put the combined dashi and flavoring ingredients, chicken and Japanese leek in the donburi pan, and turn on the heat.
When the chicken is cooked through, prepare bowls of rice.
Break the eggs in a bowl and beat. Pour half into the pan from the side of the pan to the middle.
When the egg starts to firm up, add the green onion and swirl in the rest of the beaten eggs in the same way. Shake the pan while cooking until the egg is soft set.
Slide the mixture from Step 6 on top of the rice, and it's done.
You can use a rectangular tamagoyaki pan if that's what you have at home.
Story Behind this Recipe
Ever since buying a cheap donburi pot at a 100-yen store, we've been preparing this dish this way.
Don't beat the eggs too much, just beat it lightly until there is still some trace of the white. The key to a soft-set finish is to pour in the egg in two batches. You could mushrooms too. Adjust the flavoring ingredients to your taste.