Oyako-donburi—Chicken and Egg over Rice

Place in a frying pan over medium heat:

1 C water

1 t dashi powder
3 T soy sauce

2 T mirin
2 T sake
1 1/3 T sugar
1 medium onion, sliced into thin wedges
400 gm chicken thighs, cut into bite-sized pieces (trim off anything you don't want to eat)

When it comes to a boil, turn down the fire to low. Simmer until chicken is cooked, about 3-5 minutes.

While the chicken is cooking, scramble in a bowl:

3 eggs

Pour the eggs over the chicken. Simmer for 1 minute. Cover and turn off the fire. Adjust this cooking time to how firm you want your eggs.

Serve over rice.