Trim and slice your chicken thighs into small pieces, about 2cm wide pieces.
Julienne your onion and finely slice your spring onion greens and set aside.
Heat a pan over medium high heat and add in your onions and some cooking oil. Cook the onions for 2 minutes until starting to soften.
Add your dashi, mirin, sake, sugar and soy sauce to the pan and heat until simmering.
Add the chicken into the pan and mix well. Allow to cook in the broth for around 10 minutes, stirring occasionally to ensure it cooks evenly.
Crack the eggs into two separate bowls and beat until smooth. Season lightly with salt and pepper.
Heat a small frying pan over a medium heat.
Once the chicken has cooked, spoon half of the chicken and onions into the small pan and add half the broth. Mix in one of the bowls of beaten egg mixture and cover. Cook for 2-3 minutes until the eggs set.
After the eggs have cooked, use a spatula, wooden spoon or chopsticks to gently lift the edge of the oyakodon from the pan. Gently slide it from the pan onto a bowl of cooked rice. Garnish with spring onions.
Repeat the previous 2 steps with the remaining chicken and onion mixture and beaten egg mixture and serve!
