Cut your chicken thighs into 1 inch strips.

Thinly slice your onion.

In a small pan, add dashi stock, soy sauce, mirin, sugar, and sliced onions.

Bring the stock up to a simmer over med-high heat, add your chicken and cook for 3-4 minutes on each side.

Once the chicken is cooked through, pour in the whisked eggs evenly.

Cover with a lid and cook for 2 minutes or until eggs have set.

Lay over rice, top with green onions, and chili crisp.