Put 350 ml of water in a frying pan, add the sliced onions, and turn on the heat. Cover with a lid and cook the onions through.
When the onions have cooked through, add the chicken (cut into bite-sized pieces) and replace the lid. Steam the chicken for about 5 minutes over medium heat to cook it through.
Then, add the shiro dashi, sugar, and soy sauce and mix until combined. Cook a bit more. If it cooks too much, it will become tough, so be careful.
Check the taste. If it's too strong, adjust with water. Next, lightly beat the eggs and add 1/3 into the pan.
Cover with a lid and steam.
Add another third of the eggs. If you like it half-done, put the last of the eggs in and turn off the heat. Let it cook through with the residual heat and transfer to dishes.
Garnish as you like and enjoy! Try it with a lot of the dashi liquid!
Story Behind this Recipe
My family loves using shiro dashi with everything. I had a lot of eggs, I made this nice oyakodon. It has a great feeling of being at home.
Use shiro dashi for the dashi. Not "white" soy sauce, "white" dashi! Don't make a mistake! If you let it simmer too long, it will be too heavy tasting, so be careful. You can add some extra water if you need to.