Ingredients

The following ingredients have 4 Servings
  • 1 pound skinless, boneless chicken breasts
  • all purpose flour (for dusting)
  • 3 large eggs
  • 1/2 cup panko breadcrumbs
  • oil (for deep frying)
  • 1/2 medium onion (sliced into half moons)
  • 1 handful basil or flat leaf parsley (chopped)
  • 1 cup dashi stock
  • 2 teaspoons granulated sugar
  • 2 tablespoons sake
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 4 cups cooked Japanese rice

Instruction

  • Dip the chicken pieces in the following order: flour, egg (use one egg) and panko.
  • Heat oil in a large pan to 350 degrees (180c).
  • In another large pan, put the sliced onions, dashi, sugar, sake, soy sauce and mirin, and simmer until onions are tender and translucent (about 5 minutes).
  • In a small bowl, whisk the remaining 2 eggs.
  • Fry chicken pieces until golden brown. Add the chicken to the onions, pour the eggs around the chicken, over the onions, and cook for a minute or two. Sprinkle basil or parsley on top, turn the heat off when eggs are cooked through.
  • Serve with rice.