I have done it before, but this time it is more basic.
Using leftover cooked chicken leg from my whole cornfed chicken I baked the day before.
I stripped the meat and skin off the bone and cut it in bite size chunks. A medium sized white onion cut in rings together with 2 garlic cloves.
The onions went in the pan first to soften and get color. Then the garlic and the cooked chicken went in. The eggs were beaten with Mirin and Soysauce together and 3 tbsp of chicken stock.
They followed next. Now the temperature on very low. No scrambled eggs! Just a smooth binding of the chicken and onion.
Cook some Japanese shortgrain rice and put that in a bowl. Now slide the chicken egg mixture carefully on top of the rice. Serve some soy sauce on the side, if someone needs a little more salty.
A bowl of fresh lettuce is a good side dish.
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