Chicken and Egg Rice Bowl (Oyakodon)

Cut chicken thighs into bite-sized pieces and thinly slice the onion.

Combine dashi broth, soy sauce, mirin, and a little sugar in a small pan.

Add the chicken and onions to the pan and simmer until the meat is tender.

Lightly beat the eggs and pour them evenly over the simmering chicken.

Cover the pan and cook for about a minute until the eggs are soft and custardy.

Slide the mixture over a bowl of hot steamed rice and garnish with green onions.