Oyakodon (Chicken and Egg Rice Bowl)

2 cups Japanese short-grain rice
1 lb boneless, skinless chicken thigh, sliced to bite size pieces
0.5 tsp hondashi
2 tbsp mirin
2 tbsp soy sauce
1 small white onion, sliced
4 large onions
2 green onions, sliced

mix dashi, mirin, soy sauce in pan
add onion
bring to simmer over medium high
add chicken in a single layer
reduce heat to medium low
cook 2 min
flip chicken
cook 3 min
beat eggs
increase heat to medium
add 3/4 of the eggs over the chicken
swirl the pan to cover throughout
cook 1 min
add remaining eggs around pan edges
swirl to ensure coverage
cook 1 min
add green onions
server over rice