1tinyonion (ping pong ball size), peeledalternative: ¼ regular onion or 1 large shallot
1mediumboneless skinless chicken thigh, about 5 oz
1teaspoonsake for marinating the chicken
1largeegg
¼cupdashi or chicken stock
1Tablespoonsoy sauce
1Tablespoonmirin
1teaspoongranulated sugar
1green onion, sliced thinly
1bowlcooked rice
Instructions
If you're using one, start the rice cooker: I'd use ½ rice cup, for a single serving, but if you are very hungry, use a full cup. If you're not using a rice cooker, you'll still need a bowl of cooked rice.
Prepare the chicken: trim the fat from the chicken thigh. Cut the thigh along the grain into strips not quite an inch wide. Next, angle the knife and slice the strips against the grain into pieces about an inch square (sogigiri cutting technique). Put the chicken in a bowl and sprinkle with the sake; let this stand for 5 mintues or so, while you continue with the recipe.
Prepare seasonings: combine the dashi (or stock), soy sauce, mirin, and sugar in a small bowl or measuring cup and stir well until the sugar is dissolved.
Slice the onion or shallot lengthwise, about ¼ inch wide and reserve. Crack the egg(s) into a separate small bowl; beat the egg slightly.
Cook: first, put the onions in a cold 8" skillet, then add the seasonings mixture. That mixture should just cover the onions; if it doesn't, the pan is too big (in which case use a smaller pan) Turn the heat to medium and bring the mixture to a simmer. Once simmering, add the chicken on top of the onions and make sure they are evenly distributed. Once simmering again, lower the heat to med-low and cook, uncovered, about 5 minutes, until the chicken is no longer pink and the onions are tender. Halfway through, flip the chicken pieces.
Add the egg in 2 stages: ⅔ first, then the rest later. Increase the heat to medium, and make sure the liquid is simmering (small bubbles around the edges). Drizzle ⅔ the eggs in a circular pattern over the chicken and onions, avoiding the edges of the pan. When the eggs are still runny but just set, add the rest of the eggs to the center and around the edges of the pan. Add green onion on top and cook on med-low until the egg is done to your liking.
Slide the chicken/egg mass over a bowl of rice; drizzle some (or all) of the pan sauce over the top.
Notes
Note: if you prefer to use chicken breast, the cooking time will be a bit less. Cut part of a chicken breast half; the ones I find in my grocery store are huge and you only need about 5 oz of chicken.