1) Saute the onions in the oil over very low heat until the onions are translucent, about 10 minutes
2) Add the chicken to the pan.
3) Add the stock, mirin, and soy sauce to the pan, cover the pan, and let it cook for about 10 minutes, or until the chicken is just cooked through.
4) Add the whisked eggs
and scallions to the pan.
5) Cover the pan, and let the eggs cook until they are about 70% cooked through – set around the edges, but still jiggly in the center.
When the eggs are set around the edge, but still slightly undercooked in the center, turn off the heat. Wait for 5 minutes, or until the residual heat finishes cooking the eggs.
6) Put the hot white rice in a bowl, top with the egg and chicken mixture, and top with an egg yolk if desired.
Of course, my never ending spice feud with my mother is a wholly different mother and child blog.