From J Kenji Lopez-Alt

4 small servings.



  1. Mix together the dashi, soy sauce, sake, and sugar, and simmer the onion in the mixture for 5 mins.
  2. Add chicken, and continue simmering strongly for an additional 5-7 mins.
  3. Stir in scallions and season to taste, reducing to a bare simmer.
  4. Drizzle in the eggs so that they remain generally clumped together, and simmer an additional 1-3 mins.
  5. Serve hot over rice, and season with furikake if desired.

I discovered this recipe during the pandemic (first cooked on 5/19/20) when Kenji started posting POV cooking videos regularly. It seemed tasty and I generally keep all of these ingredients on hand, so it became something we cook every couple of months.