• Mentsuyu or Tsuyu (4 tbsp)
  • Chicken (100g or more?)
  • Sliced onion (1~2 or more)
  • Sugar (1-1/2 tbsp)
  • Water (4tbsp)
  • Egg (3 – 4)
  • Mitsuba sprigs for garnish (Honeywort or Japanese Wild parseley)
  1. In a saucepan over medium heat mix the water, sugar, mentsuyu and sliced onion.
  2. Add the chicken pieces and cook for about 5 minutes.
  3. Lightly beat the 3 eggs
  4. In a skillet or wok over high heat, transfer the chicken mix and then the three beaten eggs.
  5. Shake the pan continuously over a high heat. Don't stop.
  6. When the contents become slightly thickened like runny scrambled egg, remove from the heat and serve over steamed rice. Garnish with Mitsuba