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Ingredients
  • 300 g Chicken Thighs
  • 300 g Onions
  • 12 Eggs
  • 12 stalks Mitsuba Parsley cut into 2cm (0.8") pieces
  • 6 Egg Yolks
  • 12 tsp Soy Sauce
  • 6 tbsp Mirin
  • 12 tbsp Dashi Stock
  • ¾ tsp Sugar
  • 900 g Steamed Rice
  • Sansho Pepper optional
  • Shredded Nori Seaweed optional
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