Thinly slice the onion and shiitake mushrooms. Slice the green onion into small rounds.

In a bowl, mix the ground chicken, firm tofu, soy sauce, and salt until well combined.

Cut a slit in each aburaage (fried tofu pocket) and open them up from the center.

Spread the chicken mixture inside an opened aburaage, then place another aburaage on top to sandwich the filling.

Heat the vegetable oil in a skillet and carefully cook the stuffed aburaage sandwiches until golden brown.

Once browned, add the onion, shiitake mushrooms, water, dashi, sugar, and soy sauce. Simmer until the flavors are absorbed.

When the flavors have soaked in, cut the aburaage sandwiches, add the eggs, and bring to a gentle boil.

Add the green onion at the end.

Serve the rice in bowls and top with the cooked mixture.