My Special Chicken and Egg Rice Bowl

• 100 grams Thinly sliced chicken thigh meat
• 1/2 Onion
• 1 bowl per serving White rice
• 2 Eggs
• 2 tsp Dashi stock granules
• 100 ml Sake
• 1 tbsp Sugar
• 1 dash Salt
• 3 tbsp Soy sauce
• 2 tbsp Mirin

1. Fry the chicken in a frying pan in about 1 tablespoon of oil.
2. When the surface of the chicken is cooked, add the onion and stir fry.
3. Add the ingredients marked (in this order if possible: Dashi stock granules -- sake -- sugar -- salt -- soy sauce -- mirin).
4. Mix together and put on a lid, and simmer over low-medium heat for 4 to 5 minutes.
5. Swirl in the lightly beaten (but not overly beaten) eggs, put the lid back on and simmer until the eggs are about 70% set.
6. And it's done!
7. The finished rice bowl should look like this!

thigh meat, onion, bowl per serving, eggs, granules, sake, sugar, salt, soy sauce, mirin

Taken from cookpad.com/us/recipes/188360-my-special-chicken-and-egg-rice-bowl (may not work)