Japanese Chicken and Egg Donburi

Heat 1 tablespoon of vegetable oil in a medium skillet over medium heat. Add the thinly sliced yellow onion and cook for 3-4 minutes until softened.

Add the 1 cup of chicken thigh pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through.

Pour in 1/2 cup of dashi broth, 2 tablespoons of soy sauce, 1 tablespoon of mirin, and 1 teaspoon of sugar. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld.

Evenly pour the 2 lightly beaten eggs over the simmering chicken and onion mixture. Cover the skillet and cook for 2-3 minutes, or until the eggs are just set but still slightly soft.

Divide the 2 cups of cooked short-grain rice into two serving bowls. Carefully slide the chicken and egg mixture from the skillet over the rice in each bowl.

Garnish each serving with 1 tablespoon of sliced green onion and serve immediately.