Savory Japanese "Parent and Child" rice bowl, referring to the chicken and the egg


  • 1 cup cooked rice
  • 1/2 cup water + 1/4 tsp Hondashi
  • 1T Mirin
  • 1T Rice wine
  • 1/2T Soy Sauce
  • 1t sugar
  • 1 chicken thigh, cut into 3/4in round slices
  • 1/2 an onion, sliced
  • 2 eggs, scrambled
  • 2 Scallions (optional)
  • Togarashi or mild chili powder, to taste


  1. Combine the water/dashi, mirin, wine, and soy sauce in a small pan over high heat
  2. Add the onion and bring to a boil for 2 minutes
  3. Add the chicken and spread it out into a single layer. Cook for 2 minutes, then flip any large pieces that seem unevenly cooked
  4. Drizzle the eggs on top and add the scallions, if using.
  5. Cover and cook for 3-4 more minutes.
  6. Serve over cooked rice