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Gather all the ingredients.
Combine ½ cup dashi, 2 Tbsp soy sauce, 2 Tbsp mirin, and 2 tsp sugar in a bowl or measuring cup 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 chicken thighs and cut into strips ¾–1 inch wide, then into ¾–1 inch square pieces.
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 seasoning mixture. Turn on the heat to medium and bring to a simmer.
Add the chicken on top of the onions and cook 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 remaining eggs and mitsuba on top.
Serve the chicken and egg mixture over steamed rice and drizzle with pan sauce.