Cut the chicken thighs into bite-sized pieces.
In a large pan or skillet, heat some oil over medium heat. Add the chicken and cook until it is no longer pink.
Add the thinly sliced onions to the pan and cook until they become translucent.
In a separate bowl, whisk together the soy sauce, mirin, and sake. Pour this mixture over the chicken and onions in the pan.
Cover the pan and simmer for about 5 minutes, or until the chicken is cooked through and the flavors have melded together.
In a separate bowl, beat the eggs.
Slowly drizzle the beaten eggs over the chicken and onions. Cover the pan again and cook for a couple of minutes until the eggs are cooked and slightly runny.
Divide the cooked rice among four bowls and spoon the chicken, onion, and egg mixture on top.
Garnish with sliced green onions for added freshness.
Serve hot and enjoy!
