Steps

1. Peel and thinly slice 1/2 onion along the grain. 【Here's the trick!】 Slice vertically along the grain if you want to retain texture, and slice horizontally across the grain if you want it softer.
   🕒 02:37
2. Cut 150g chicken thigh into bite-sized pieces.
   🕒 04:52
3. From 4 eggs, separate 1 egg yolk and white, and set the yolk aside. Lightly beat the remaining 3 eggs. 【Here's the trick!】 Lightly beating without mixing the white and yolk too much will improve the texture of the finished dish.
   🕒 05:39
4. Add 1 tbsp mirin to a frying pan and heat to evaporate the alcohol.
   🕒 07:01
5. Add 100cc water to the reduced mirin and mix lightly.
   🕒 07:30
6. Add the cut chicken thigh and onion to the frying pan and simmer until cooked through.
   🕒 07:47
7. Add 1g dashi granules and simmer. 【Here's the trick!】 Combining with the dashi from the chicken deepens the umami.
   🕒 08:04
8. Add 1/2 tbsp soy sauce and simmer.
   🕒 09:40
9. Once everything has simmered down, pour in half of the beaten egg mixture (from 3 eggs).
   🕒 09:55
10. When the egg starts to set, pour in the remaining egg mixture (from 3 eggs). 【Here's the trick!】 Pouring the egg mixture in two stages allows the cooked and semi-cooked parts to mix, resulting in a fluffy texture.
    🕒 10:37
11. Turn off the heat when the egg reaches your desired level of semi-doneness.
    🕒 11:01
12. Place the egg and ingredients over rice in a bowl, top with the reserved 1 egg yolk in the center, and it's done.
    🕒 11:16