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Remove eggs from fridge first. Ideally, it is better to use room temperature eggs that chilled eggs.
Cut chicken thighs into chunks, and mix and marinade with sake. This will "clean" the chicken and remove any undesired flavours and tenderize the meat (optional)
While chicken marinating, cut onions and prepare sauce mixture
On medium heat, add onions to skillet and pour in sauce mixture. bring to a gentle bubbling simmer (about 3)
Add chicken to same pan, and cook through about (7-8 minutes)
While chicken is cooking, beat eggs gently. It's important not to overbeat the egss. When we add them to the pan, we want the cooked egg whites and yellows colours to be both equally visible. This adds a nice non-uniform look.
Once chicken is cooked through, add eggs equally throughout the whole pan, and cook. can cover to help steam cook
Serve over steamed rice!
Garnish with parsley/green onions! (optional)