- 1.
Cut the chicken thighs into bite-size cubes and slice the onion.
- 2.
Mix the soy sauce, dashi, mirin, sake, and sugar in a bowl to create the sauce.
- 3.
Add the sliced onions to a pan and pour in the sauce mixture.
- 4.
Add the chicken pieces to the pan and simmer gently for 8-10 minutes until cooked through.
- 5.
Lightly whisk 2 eggs and pour them over the chicken in the pan. Let the eggs set softly without overcooking.
- 6.
Spoon the chicken and egg mixture over a warm bowl of rice.
- 7.
Garnish with chopped green onions and serve.