Slightly Adapted from At Home With Japanese Cooking by Elizabeth Andoh.
1 boned chicken breast, about 1/2 pound
1 small onion
2 cups dashi
4 tablespoons wheat-free tamari sauce
3 1/2 tablespoons sugar
1 tablespoon sake
1/3 cup chopped mitsuba (trefoil) or cilantro or watercress
3 cups hot rice (Japanese rice)
Remove all skin and fat from the chicken breast, slice it in half lengthwise and then slice into thin pieces slightly on the diagonal across the width. Peel and slice the onion thin on a vertical plane. Heat the stock in a small saucepan and season it with tamari, sugar and sake, stirring until the sugar has dissolved. Then add the sliced chicken and onion to the seasoned broth. Cook it, uncovered, over medium heat for 3-4 minutes or until the onions have wilted and the chicken is cooked through.
Beat the eggs very well, trying not to incorporate air while doing so. Pour the chicken, onions and broth into a skillet (6 – 8 inches is best, but larger will work fine too) and heat to simmering. Pour the well-beaten eggs into the center of the skillet and cook over medium heat until the edges begin to set. Simmer for 3 – 4 minutes and garnish the top with chopped mitsuba, coriander or watercress. Cook for another minute. Divide the omelet into 4 pieces.
Divide the hot cooked rice among 4 deep bowls. Place one quarter of the omelet on top of the rice in each bowl. Pour any seasoned broth that may remain in the skillet over the omelets. Serve immediately.