Step 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.

Step 2

In another small bowl, crack eggs and lightly beat until the yolks come together but you still see some egg white, about 75% beaten. Set aside.

Step 3

In a small frying pan (7 inches wide approximately) on medium heat, add chicken stock or dashi stock, regular soy sauce, mirin and sugar. Stir together.

Step 4

Add thinly sliced onions and spread them evenly across the pan.

Step 5

Spread diced chicken across the pan in a single layer. Let the chicken cook for 2 minutes. Flip chicken pieces over.

Step 6

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. If you prefer fully cooked eggs, cover with a lid and cook eggs through.

Step 7

Meanwhile serve hot cooked rice into a large bowl (about 7 inches wide) and flatten the rice across evenly.

Step 8

Slide everything in the pan on top of your bowl of hot rice. Garnish with green onions and enjoy!