Directions

1. Slice chicken into small bite-sized pieces, about 1-inch cubes. Transfer pieces of chicken into a small bowl and mix in sake. Let this marinate as you work on other ingredients.
   
2. In another small bowl, crack eggs and lightly beat 65% of the way until the yolks come together but there is still some egg white. Set aside egg mixture.
   
3. In a 7-inch frying pan on medium heat, add dashi, soy sauce, mirin and sugar. Stir together. Add thinly sliced onions and spread them evenly across the pan.
   
4. Spread diced chicken across the pan in a single layer. Let the chicken cook for 2 minutes. Flip chicken pieces over.
   
5. Pour beaten eggs in a circular motion on top of the chicken. Let this cook for 2 minutes until it’s mostly cooked but slightly runny in some areas.
   
6. Meanwhile serve hot cooked rice into a large bowl, about 7-inches wide. Flatten the rice across evenly.
   
7. Slide everything in the pan on top of your bowl of hot rice. Garnish with green onions and enjoy!