Recipe Category: Rice Bowl

1. **Broth Simmering:** Combine dashi, soy sauce, mirin, sugar in pan. Bring to simmer over medium heat (85°C/185°F). Add thinly sliced onion, cook 3 minutes. [PREP: Slice onion 3mm thick, cut chicken into 2cm bite-sized pieces] 2. **Cooking Chicken:** Add chicken to pan in single layer. Simmer 5 minutes at 82°C/180°F until chicken is cooked through. [CRITICAL: Maintain gentle simmer – boiling toughens chicken] 3. **Egg Addition:** Lightly beat eggs (leave some streaks). Pour ⅔ over chicken. Cover, cook 1 minute until egg is 70% set. Add remaining egg, cover, turn off heat. Residual heat cooks eggs to perfect doneness in 45 seconds. [TECHNIQUE: Two-stage egg addition creates layered texture] 4. **Assembly:** Divide hot rice into bowls. Slide chicken-egg mixture over rice. [SERVE: Immediately while eggs are creamy. Garnish with mitsuba. STORE: Not recommended – consume immediately.]

1. **Broth Preparation:** In pan, combine dashi, soy sauce, mirin, sugar, grated ginger. Bring to simmer over medium heat (85°C/185°F). Add thinly sliced onion, cook 3 minutes. [PREP: Slice onion 2mm thick, separate beef slices] 2. **Cooking Beef:** Add beef slices in single layer. Simmer 4-5 minutes at 82°C/180°F until beef is cooked through but still tender. [CRITICAL: Do not stir vigorously – gently push beef into broth to maintain slice integrity] 3. **Reducing:** Continue simmering 2-3 minutes until liquid reduces by ⅓. [TECHNIQUE: Skim any foam for clear broth] 4. **Assembly:** Divide hot rice into deep bowls. Arrange beef and onions over rice, spoon over remaining broth. [SERVE: Immediately topped with beni shoga and optional poached egg. STORE: Not recommended – beef becomes tough when reheated.]