Japanese Onion & Egg Rice Bowl (Tamago Donburi)

1.Heat the vegetable oil in a large non-stick skillet over medium heat.

2.Add the sliced onions to the skillet and sauté for about 5-7 minutes, stirring occasionally, until they are soft and caramelized.

3.In a small bowl, whisk the eggs with a pinch of salt until well combined.

4.Push the caramelized onions to one side of the skillet and pour the beaten eggs into the other side. Allow the eggs to cook undisturbed for about 1-2 minutes until they start to set, then gently stir to scramble them until just cooked but still slightly runny.

5.Combine the onions and eggs in the skillet, then drizzle the soy sauce and mirin (if using) over the mixture. Stir gently to combine and heat through for another minute.

6.Serve the caramelized onion and egg mixture over bowls of warm cooked rice, garnishing with chopped green onions if desired.