Ingredients:
Serving size: 2 adults + 1 kid
Ingredients:
4 chicken katsu, cooked
1 onion, thinly sliced
1 cup dashi (1 cup water + 1 seafood stock coin)
2 tbsp mirin
2 tbsp soy sauce
2 tsp sugar
Directions:
1. In a frying pan, layer the bottom with sliced onion and add dashi stock with all the sauce ingredients (soy sauce + mirin + sugar.) Cover and bring it to a boil over medium heat. Once it boils, lower the heat to medium until the onions become translucent.
2. Prepare the eggs by lightly “cutting” the egg with chopsticks 5-6 times into smaller clumps so the yolk and egg white are marbled (different from whisking or beating.) Place the cooked chicken katsu pieces (cut into strips) on top of the onion.
3. Evenly pour the egg over the chicken katsu and onion (avoid the edges of the pan as it can easily overcook.) Cover to cook the eggs to your liking – roughly about 30 seconds or more.
4. Garnish with green onions and turn off heat. Serve over rice and enjoy! (Last time, I served the kids’ over udon noodles and added more sauce to their bowl and they loved it!)
