Simmer the Onion: Slice the onion thinly. In a skillet, add water, dashi powder, soy sauce, mirin, sake, sugar, and the sliced onion. Bring to a simmer until the onion becomes soft and translucent.

Cook the Chicken: Add the bite-sized chicken pieces to the pan. Cook over medium heat, flipping occasionally, until cooked through.

Prep the Eggs: Whisk the eggs gently in a bowl. Pro tip: Do not over-mix! Keeping the whites and yolks loosely separated makes the final texture extra fluffy.

First Layer of Egg: Pour about 2/3 of the beaten egg evenly over the chicken and onions. Cover with a lid and cook on low heat until slightly set.

Final Touch: Pour the remaining 1/3 of the egg over the top. Turn off the heat immediately—the residual heat will create that luscious, silky texture!

Serve: Slide over a warm bowl of steamed rice and top with your favorite garnish. Enjoy!