Deep fry chicken popcorn. Set aside.
For the dashi sauce, combine all ingredients in a saucepan and simmer for 2-3 minutes.
In a wok, sauté onion, red and green bell peppers, and bean sprouts.
Add teriyaki sauce and season with salt and pepper. Set aside.
Slightly beat the eggs and dashi sauce. Make scrambled eggs.
To assemble, fill bowl with rice, top with chicken popcorn, vegetables, and scrambled eggs.