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Thinly slice the onion and the green onion (if using).
Crack the eggs into a small container. Lightly beat the eggs. Do NOT overstir it.
Slice up the chicken cutlet. Set aside.
Stir together the hondashi and water. Add the soy sauce, mirin, and sugar. Stir to combine.
Add the sauce and the onion into a small pan. Bring it to a boil over medium heat. Once the onions get softened, add the chicken cutlet to the pan. Pour the eggs all around the chicken cutlet.
Sprinkle on the green onion (if using). Cover and let it steam for 1 minute or until the eggs are slightly set. Slide everything over a bed of rice. Enjoy~!