Japanese chicken and egg rice bowl

Steps

1. 1

   Cut the chicken into bite-size pieces and slice the onion. Combine the dashi, soy sauce, mirin, and sugar in a wide skillet.

2. 2

   Add the onion and simmer for 2 minutes, then add the chicken. Cook gently for 6 to 8 minutes, until the chicken is tender and just cooked through.

3. 3

   Lightly beat the eggs, keeping streaks of yolk and white. Pour them over the chicken in two additions.

4. 4

   Cover for 30 to 60 seconds, until the eggs are set at the edges but still soft in the center. Spoon immediately over hot rice and finish with sliced scallions.