(from Japanese Home Cooking by Shunsuke Fukushima)
1 cup water
5 tbsp soy sauce
5 tbsp mirin
1 tsp instant dashi
1/2 tsp sugar
1/2 large yellow onion, thinly sliced
8 oz chicken thighs, skin removed, cut into bite-sized pieces
4 tbsp chopped parsley
2 eggs, lightly beaten
2 cups steamed rice
1 scallion, thinly sliced (for garnish)
Place water, soy sauce, mirin, dashi and sugar in a shallow frying pan with a tight-fitting lid.
Bring to a boil, then add onion and chicken.
Cover, reduce heat to low and simmer until chicken is opaque and onion is soft, 8-10 minutes.
Add parsley and gradually pour eggs over liquid in pan.
Tilt pan so eggs cover bottom.
Cover and cook a little longer until eggs are almost set, about 1 minute.
Remove pan from heat before eggs are completely set.
To serve, place rice in individual serving bowls and top with egg, chicken and stock mixture.
Garnish with chopped scallion.