Steps

1. Heat 3g bonito flakes in the microwave for tens of seconds, then crumble and crush into a powder.
   🕒 01:41
2. Cut off the stem end of 1/4 onion (60g) and peel it. Slice thinly against the grain.
   🕒 03:13
3. Add 1 tbsp soy sauce, 2 tbsp Mirin (Sweet Rice Wine), and 2 tbsp water to a small pot or frying pan, and place over heat.
   🕒 05:45
4. Add the powdered 3g bonito flakes, 3 shakes MSG(Ajinomoto) (MSG), and sliced onion to the pot. Cover and simmer over low heat until the onion is tender (approx. 3-4 minutes). [Chef's Tip!] Slicing the onion against the grain helps it soften faster. Cover to prevent too much moisture from evaporating while simmering. If it reduces too much, add 1 tbsp water.
   🕒 06:21
5. Crack 1 egg into a bowl and lightly beat, just enough so the yolk and white are not completely combined. [Chef's Tip!] Do not completely mix the egg; taking advantage of the different setting temperatures of the yolk and white will create a varied and delicious texture.
   🕒 08:12
6. Serve 200g warm cooked rice into a donburi bowl and flatten the surface.
   🕒 09:16
7. Once the onion is translucent, pour the lightly beaten 1 egg over the entire pot. Cover and heat over medium-low heat for about 50 seconds.
   🕒 10:10
8. Crack another 1 egg into a separate bowl and lightly beat it in the same manner.
   🕒 10:52
9. Once the egg in the pot is half-cooked, pour in the remaining lightly beaten 1 egg. Gently mix and push the egg towards the center while heating until it reaches your desired half-cooked consistency.
   🕒 11:26
10. Arrange the egg and onion mixture from the pot to fit the size of the donburi bowl, then carefully slide it over the warm cooked rice.
    🕒 12:16
11. Garnish with Mitsuba (Japanese parsley), shichimi togarashi, or sansho pepper to taste, and serve.
    🕒 14:47