Ingredients

• 8 oz boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 medium yellow onion, thinly sliced
• 3 large eggs, lightly beaten
• 1/2 cup dashi stock
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon granulated sugar
• 2 cups hot steamed white rice
• 1 green onion, thinly sliced

Steps

1. In a small skillet, combine the 1/2 cup dashi stock, 2 tablespoons soy sauce, 2 tablespoons mirin, and 1 tablespoon granulated sugar over medium heat.
2. Add the 1/2 sliced yellow onion and cook for 2 to 3 minutes until it starts to soften.
3. Add the 8 oz chicken thigh pieces in an even layer and simmer for 4 to 5 minutes, turning once, until cooked through.
4. Pour two-thirds of the 3 lightly beaten eggs evenly across the skillet, cover with a lid, and cook for 1 minute.
5. Pour in the remaining beaten eggs, remove from heat, cover for 30 seconds, and slide the mixture over the 2 cups hot steamed white rice garnished with the 1 thinly sliced green onion.