Japanese Chicken and Egg Rice Bowl (Oyakodon)

INGREDIENTS

1/4

small onion, cut into rings

8 oz

chicken thigh or leg, fat trimmed and cut into bite-sized pieces

large eggs, lightly beaten

Scant 3/4 cup water

stalk scallion, cut diagonally

Sauce:

2 tbsp

Mizkan Bonito Flavored Soup Base or

soy sauce

1 1/2 tbsp

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mirin

1 tsp

sugar