Rinse 1 cup of Japanese short-grain rice under cold water until the water runs clear. Cook it in a rice cooker or on the stovetop with the appropriate amount of water until fluffy, about 18-20 minutes.

While the rice is cooking, take 2 boneless, skinless chicken thighs and cut them into bite-sized pieces. Thinly slice 1 medium onion. Set aside.

Crack 2 large fresh eggs into a bowl and whisk them lightly until fully combined. Set aside.

In a large skillet, pour in 1 cup of dashi stock or low-sodium chicken broth. Heat over medium-high until it comes to a simmer.

Add the bite-sized chicken pieces into the simmering stock and cook for about 5 minutes or until the chicken is cooked through.

Stir in the sliced onion and let it cook for about 3-4 minutes until it is translucent.

Add in 2 tablespoons of soy sauce, 1 tablespoon of mirin, 1 tablespoon of sake, and 1 teaspoon of sugar. Stir gently and allow to simmer for another 2-3 minutes.

Pour the whipped eggs evenly over the chicken mixture, cover, and reduce heat. Cook for about 5 minutes until eggs are just set.

Divide the warm rice into two bowls, and carefully scoop the chicken and egg mixture on top.

Sprinkle chopped green onions over the top and an optional dash of shichimi togarashi. Serve hot.