| Ingredients 1 serving |
| 1 tablespoon and a teaspoon of Noodle soup base |
| 60ml Water |
| 1/2 tablespoon Mirin sweet rice wine |
| 1/2 teaspoon Sugar |
| 70g Chicken thigh |
| 30g Onion |
| 1 Egg |
| 1 bowl Rice |
| Mitsuba japanese parsley to taste |
1) Thin slice onions and cut chicken thigh into large bite sizes.
2) In a special Oyako pot, add Dashi-maker’s noodle sauce, water, mirin sweet rice wine, sugar and onion then heat it.
3) Once boiling, lower the heat and add the chicken thigh. Once the chicken is thoroughly cooked, pour in beaten egg and turn off heat when half cooked.
4) Put rice into the bowl and slide the ingredients prepared in step 3 onto the rice. Sprinkle Mitsuba japanese parsley to taste.
