Oyakodon (Japanese Chicken and Egg Rice Bowl)

Trim excess fat from the chicken thighs, cut into 1-inch cubes, then add sake, soy sauce, and salt and marinate for 10 minutes.
1 pound chicken thighs, 2 tablespoon sake, 1 tablespoon soy sauce, ½ teaspoon salt
Combine warm water and instant dashi granules, mix until fully dissolved, then add soy sauce, mirin, sugar, and sesame oil and stir until well combined.
¾ cup warm water, 3 teaspoon instant dashi soup stock, 3 tablespoon soy sauce, 2.5 tablespoon mirin, 2 teaspoon granulated sugar, ½ teaspoon sesame oil
Crack the eggs into a bowl, add a pinch of salt, and lightly beat until just combined.
5 eggs, Pinch of salt
Heat a pan over medium heat, add the chicken, and cook for 2-3 minutes until lightly browned. Remove and set aside.
Add the sliced onions to the pan and sauté for about 1-2 minutes until slightly softened, then pour in the sauce and bring to a gentle simmer.
½ yellow onion
Add the chicken back into the sauce and stir for a few seconds. Lower the heat to medium-low, slowly pour the eggs evenly over the chicken using a spouted container. Cover with a lid then simmer for 1-2 minutes until the eggs are just set but still slightly soft and runny. Turn off the heat once done.
Spoon the chicken, eggs, and sauce over cooked white rice then garnish with chopped green onions and red pepper flakes if desired.
Cooked white rice, Chopped green onions, Red pepper flakes