Chicken and Eggs on Rice with Plenty of Mitsuba

• 2 bunches mitsuba (Japanese herb)
• 1/2 lb boneless, skinless chicken thighs
• 1 onion, thinly sliced
• 4 eggs
• 1/2 tsp Nijiya powdered Japanese soup base
• 10 oz water
• 2 Tbsp soy sauce
• 1 Tbsp sugar
• 1 Tbsp mirin

Slice the chicken diagonally into bite-size pieces.

Loosely beat the eggs in a small bowl. In a pan, combine dashi, water, soy sauce, sugar, mirin, onions and chicken and cook until onion are tender. When the chicken is cooked through, pour half of the egg mixture over the surface and cook to a boil.

Pour the remaining eggs into the pan. Cover with a lid and turn off the heat. Add mitsuba and close the lid again to let steam.

Makes 2 servings, 12 WW PointsPlus each.