 |
Slice the onion. |
 |
Cut the chicken thighs into bite-sized
pieces. |
 |
Put all recipe's condiments into frying pan
with sliced onion.
Simmer it over medium flame. |
 |
When mixture boils, remove the Kelp.
and add chicken.
Simmer over medium flame. |
 |
When chicken is cooked, Slowly pour
beaten egg evenly in a circular motion over the sauce. Turn Flame down
to low. |
 |
Cover pan with lid. Don't stir after
pouring the egg.
And cook only until egg is half-done. (you can also use foil instead of lid) |
 |
Serve hot over hot rice in a bowl.
|
 |
Garnish with thinly sliced Yaki-Nori and
Mitsuba. |
