Chinese Chive and Egg Rice Bowl with Tons of Sauce - chinese garlic

Method

• Chop up the chives into about .5 - 1 cm wide pieces, put into a fine-meshed sieve and wash. Leave to drain.
• Put some bonito flakes (about 1/2 of a mini-pack as shown in the photo) in a mug and add 120 ml of water.
• Microwave for around 2 minute at 600 W until it's lightly steaming.
• Put the dashi stock you made into a small pan, straining it through a tea strainer to remove the bonito flakes.
• Add the ingredients (sugar, soy sauce, mirin) to the pan, and when it comes to a boil add the chopped up chives and simmer for around 2 minutes over medium heat.
• Lastly add the beaten egg and put on a lid.
• When the egg is cooked to your desired degree of doneness, it's done.
• Pour everything over rice and eat while piping hot.