ingredients

• 2 eggs
• 1 cup yellow or sweet onion, sliced
• 1 stalk green onion, chopped
• 1 Tbsp vegetable oil for cooking
• 1 cup steamed rice
• Bonito flakes (Katsuobushi) for topping

sauce:

• 1 tsp sugar
• 1 Tbsp soy sauce
• 1 Tbsp mirin (cooking rice wine)
• 2 Tbsp water

directions

Prep

Cut the onion into thin slices and finely chop the green onion. Beat the eggs until smooth.

Cooking

Step 1: Heat the pan over medium-high heat with oil. When the oil begins shimmering, add the onion and sugar; it helps the onions break down and speeds up the browning process. Stir to coat them in oil and cook undisturbed for 1-2 minutes. Then occasionally stir and cook until soft and golden brown.

Step 2: Reduce the heat to medium-low and add the rest of the sauce ingredients. Mix to combine evenly and let it simmer for 1-2 minutes until the sauce has thickened.

Step 3: Pour the egg mixture evenly over the onions and scatter the green onion on top. There is no need to stir or turn the eggs; you may swirl the pan to evenly spread if necessary. Cook until the eggs are set but the top is slightly moist.

assembly

Place steamed rice in a bowl and slide the cooked eggs from the pan onto the rice. Top with a handful of bonito flakes (optional but highly recommended).