| 2 | chicken legs |
| 10 g | parsley |
| 1 | onion |
| 3 tsp | dashi |
| 2 tbsp | light soy sauce |
| 1 tsp | sake |
| 1 tsp | mirin |
| 1 tsp | sugar |
| 3 | eggs |
| rice (cooked, for serving) | |
| shichimi togarashi (for serving) |
Cut the boneless, skinless chicken leg meat into bite-sized pieces. Wash parsley, dry, and roughly chop. Peel and thinly slice onion.
In a deep frying pan with a lid, mix dashi, soy sauce, sake, mirin, and sugar and bring to a boil. Add onions, cover, and let simmer for approx. 5 min. Add chicken, cover, and cook for approx. 15 min.
In a small bowl, whisk eggs. Pour over the chicken mixture, sprinkle with parsley, and cook covered for another 5 – 8 min., or unti legs are just about set. Serve over a bowl of hot rice and sprinkle with shichimi togarashi if desired. Enjoy!
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