Oyako-donburi—Chicken and Egg over Rice

Place in a frying pan over medium heat:

1/2-2/3 C water

1/2 t dashi powder
2 T soy sauce

2 T mirin
1 1/2 T sake
2 t sugar
1 medium onion, sliced into thin wedges

When it comes to a boil, turn down the fire to low. Add:

300 gm chicken thighs, cut into bite-sized pieces (trim off anything you don't want to eat)

Simmer until chicken is cooked, about 3-5 minutes.

While the chicken is cooking, place in a bowl and mix to your liking:

2 eggs

Pour the eggs over the chicken, keeping away from the edges of the pan. Simmer until the egg is cooked to your liking. 

Serve over rice.