This traditional Japanese dish combines savory flavors and textures and has become a Hawaii local favorite!
|1⁄4||Cup||onions, peeled and sliced julienne|
|1||each||boneless chicken thigh cut into bite-size strips|
|1⁄8||Cup||kamaboko (fish cake) cut into strips|
|2||Tablespoon||dashi, you can use scratch or instant. In a bind, chicken stock will work.|
|1||Pinch||sliced green onions|
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