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Cut the chicken thighs into bite-sized pieces and season with sake and ginger paste.
Lightly sauté the onion and chicken in a lightly oiled pan.
Add the sauce ingredients (water, sake, soy sauce, sugar, dashi powder), mix well, and cover with a lid.
Once cooked through, pour in about ⅔ of the beaten eggs and gently swirl them around.
Add the remaining eggs and cook to your preferred doneness.
Serve over cooked rice and garnish with spring onions and sesame seeds if desired.