Steps

1. Cut off the root end of the onion with a diagonal cut and discard. Then, make a few slits in the onion and slice it to about 5mm thickness. [Tip!] Cutting off the root makes it easier to separate, and if the slices are too thick, they won't cook through evenly, so be careful.
   🕒 00:20
2. Wrap the sliced onion in plastic wrap. [Tip!] Using plastic wrap like a bundle is a time-saving technique that reduces washing up.
   🕒 01:00
3. In a bowl, combine 80ml water, 2 tsp Shiro Dashi (White Soy Sauce Base), 1 tsp sugar, and 1 tsp potato starch. Mix thoroughly until uniform to create the sauce. [Tip!] Using a thickening sauce results in an elegant finish.
   🕒 01:18
4. Prepare 2 eggs and lightly whisk them, just enough to break up the egg whites. Add 1 tsp mayonnaise to the beaten eggs. [Tip!] Mayonnaise acts as a seasoning and adds richness to the eggs.
   🕒 01:50
5. Add 1 tsp potato starch slurry to the egg mixture and stir until well combined. [Tip!] Adding potato starch prevents the eggs from drying out when cooked and results in a moist texture.
   🕒 02:10
6. Heat a frying pan over low heat and add a small amount of oil. Add the sliced onion to the warm pan, sprinkle with a pinch of salt, and sauté until softened. [Tip!] Sautéing slowly over low heat brings out the sweetness and makes it easier to eat in the bowl.
   🕒 02:37
7. Transfer the sautéed onion to the bowl with the egg mixture and lightly mix.
   🕒 03:14
8. Serve the cooked rice in a bowl. Top generously with shredded nori and bonito flakes. Drizzle with a little soy sauce if desired. [Tip!] A little soy sauce adds a subtle accent and enhances the fluffy flavor.
   🕒 03:30
9. Heat a frying pan over medium-low heat and add a small amount of oil. Pour the egg mixture into the warm pan and quickly stir to distribute the oil and egg. Cook the bottom layer for about 30 seconds until the egg liquid on the surface stops moving. [Tip!] Stirring the oil and egg together creates a fluffy texture. The point when the surface egg liquid stops moving indicates it's halfway cooked.
   🕒 03:47
10. Gently slide the cooked egg onto the rice, shaping it so that the sauce can be poured over it easily.
    🕒 04:36
11. In the same frying pan, add the prepared sauce and heat over low heat. Stir to prevent lumps and bring to a boil until thickened. [Tip!] A well-thickened sauce clings better to the egg and is more delicious.
    🕒 04:56
12. Generously pour the heated sauce over the rice topped with the egg.
    🕒 05:20