chicken katsudon

2 cups of water
½ cup of mirin
½ cup of mentsuyu (or you can substitute with ½ cup soy sauce and 1 teaspoon of dashi no moto)
2 teaspoons of sugar (or more depending on taste)
1 ½ thinly sliced onion
3 stalks of green onion
4-5 eggs, beaten
chicken katsu

Prepare the stock by mixing all ingredients except for the eggs, onion, and katsu. Boil the stock in a frying pan then add the sliced onion and the chicken katsu. After 10 minutes, add 3 stalks of chopped green onions. Beat the eggs and pour ½ of the egg over the chicken and onion mixture and wait for the egg to curdle. Once the egg is curdled, pour the rest of the egg onto the pan. Cook until eggs are done. Top with shredded nori and serve over rice.