Cut up the chicken thigh and marinate for 10 minutes in the salt, sake, and white pepper.
While waiting, dissolve dashi in water, then add soy, mirin & sugar; and bring toa simmer.
Add in the sliced onion strips and chicken.
Let cook for 3 minutes then flip.
Add in the sliced green onion.
Lightly beat two eggs and pour over the chicken onion mixture.
Cook until set about 2 minutes.
Serve over rice.
