Gather all the ingredients.

Combine ½ cup dashi, 2 Tbsp soy sauce, 2 Tbsp mirin, and 2 tsp sugar in a bowl and mix until the sugar is dissolved.

Slice ½ onion lengthwise, about ¼ inch (6 mm) wide.

Chop 4 sprigs mitsuba (Japanese parsley) ½ inch (1.3 cm) wide.

Trim the extra bits of fat from 10 oz boneless, skinless chicken thighs and cut into strips ¾–1 inch (2–2.5 cm) wide, then into pieces about ¾–1 inch (2–2.5 cm) square.

Transfer the chicken to a bowl and sprinkle with 1 Tbsp sake. Set aside for 5 minutes.

Crack 3-4 large eggs into a bowl and cut the egg whites into smaller clumps with chopsticks.

In a medium frying pan, add sliced onions and the seasonings mixture. Turn on the heat to medium and bring to a simmer.

Add the chicken on top of the onions and cook, uncovered, for 5 minutes or until the chicken is no longer pink.

Drizzle two-thirds of the eggs over the chicken and onions, avoiding the edges of the pan.

When the eggs are still runny but just set, add the rest of the eggs and mitsuba on top.

Cook until the egg is done to your liking.

Serve steamed rice in individual bowls and spoon the cooked chicken and egg mixture on top.