Gather all the ingredients.

Combine ½ cup dashi, 2 Tbsp soy sauce, 2 Tbsp mirin, and 2 tsp sugar in a bowl or a liquid 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 and connective tissue from 10 oz boneless, skinless chicken thighs.

Cut the chicken thigh into strips ¾–1 inch (2–2.5 cm) wide, then slice against the grain into pieces about ¾–1 inch (2–2.5 cm) square.

Transfer the chicken to a bowl or tray 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 using chopsticks.

With the stove off, add the sliced onions to a medium frying pan and add the seasonings mixture.

Turn on the heat to medium and bring it to a simmer. Once simmering, add the chicken on top of the onions.

Cook, uncovered, for 5 minutes or until the chicken is no longer pink and the onions are tender.

Drizzle two-thirds of the eggs in a circular pattern over the chicken and onions.

When the eggs are still runny but just set, add the rest of the eggs to the center and around the edges of the pan.

Add the mitsuba on top and cook on medium low until the egg is done to your liking.

Serve steamed rice in individual serving bowls. Spoon the cooked chicken and egg mixture onto the steamed rice and drizzle the desired amount of pan sauce on top.