1/2 pack of chicken thighs
1 yellow onion
3 cups cooked white rice (or however much rice you want to eat)
1. Slice onion thinly and saute in a pan over medium-high heat until approaching soft.
2. Cut chicken into smaller pieces (according to preference) and place into the pan. Saute until cooked thoroughly.
3. Make dashi sauce by mixing soy sauce, mirin, sugar, dashi powder, and a little bit of water. I've always been told to mix these according to preference (rather, my mother refuses to tell me how she makes it, mostly because I don't think even she knows, and made me do my own trial and error), but as a rule of thumb the soy sauce and mirin are a 1:1 ratio, while the sugar and dashi powder are sprinkled in (again according to preference). Add in water to control the strength of the taste. You'll want about half a cup of dashi sauce (enough to coat the onions and chicken).
4. Beat the eggs and pour over everything. Lower the heat and cook until the egg is lightly cooked (I think softer/runnier egg is best, but cooked is often safer in the States- something we lament often).
5. Serve over rice and enjoy! Add some chopped green onions for a little color.