|2 tbsp||light soy sauce|
|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!