Put the ○ ingredients in a pan and simmer for a while.
Add the onion, chicken and kamaboko. Simmer over medium heat.
When the onion is cooked through, add 2/3 of the beaten egg. Cover with a lid.
Simmer until it looks like this in the photo.
Add the rest of the beaten egg and turn off the heat. Add the mitsuba leaves and cover for 30
seconds. Transfer on a bowl of rice. Done.
Story Behind this Recipe
Even when I am busy I can make this dish quickly so I make this quite often. With no added sugar this is not such a sweet rice bowl. If you prefer it sweeter, add some sugar.
When cooking the onion and chicken, it's best to cover with a lid so it doesn't lose too much moisture. If you don't like the scum, skim it off. Divide the beaten eggs into two and add to the dish in two parts. Add shredded nori on top for flavor.