- 1.
In a small bowl, combine 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp sugar, and 1 tsp dashi miso to make the sauce. Add water if needed to adjust saltiness.
- 2.
Heat oil in a pan over medium heat. Add thickly sliced white onion and sauté until translucent.
- 3.
Add the cubed chicken thighs to the pan and sauté until browned.
- 4.
Pour the prepared sauce over the chicken and onions. Simmer for a few minutes.
- 5.
Lightly whisk 2 eggs and pour over the chicken and onions. Cover the pan and let it cook until the eggs are set.
- 6.
Serve the chicken and egg mixture over cooked rice.
- 7.
Garnish with chopped green onions and sesame seeds if desired.