Changes

#1. COMBINE dashi stock, hon mirin, sake, and soy sauce in a bowl.#2. ADD the sugar and MIX together until the sugar dissolves. You might not need ALL of the broth, but you can keep the leftover in the fridge for up to 3 days or in the freezer for several weeks.#3. Set aside.

#1. Thinly slice the onion. (cut it in half first to make a half-moon, then thinly slice each half-moon)#2. Coarsely chop the green onions.#3. Beat the eggs in a small bowl.#4. Using the *sogigiri method, slice the chicken thighs diagonally and cut into 1.5inch pieces. (4cm)*::<b>Sogigiri method:</b> Hold your knife diagonally, almost parallel to your cutting board, and slice the chicken.* This gives the meat more surface area so that it cooks quicker and absorbs the flavours faster.

#1. Get out your medium frying pan and put it on the burner but do NOT turn on the heat yet.#2. Add the onions to the pan in a single layer.#3. POUR enough of the BROTH mixture into the pan to JUST COVER the onion.#4. ADD the chicken on top of the onion. Be sure that the onion and chicken are both evenly distributed.#5. TURN ON the heat and bring it to a boil.#6. Once it boils, lower the heat to MEDIUM-LOW.#7. SKIM off any foam that you see. (aka, the fat from the chicken)#8. COVER and cook around 5 to 10 minutes, or until the chicken is no longer pink and the onion is tender.#9. TASTE the broth and see if you need to make adjustments.#10. SLOWLY drizzle the beaten eggs over the chicken and onion.#11. COOK COVERED on MEDIUM-LOW until the egg is done to your liking. (In Japan, they serve this while the egg is nearly set but still runny. I don't like runny egg so I always cooked mine through)#12. ADD the green onion just before removing from heat.#13. TRANSFER the chicken and egg over your steamed rice.#14. DRIZZLE some of the remaining sauce over the chicken and eggs, to your liking.