Salt the chicken skin.

Place chicken skin-side down in a cool frying pan with a heavy pan on top.

Gradually increase heat to medium and cook until crispy and brown.

Remove chicken to a cutting board and cut into bite-sized pieces.

Remove most of the grease from the pan, leaving a little oil.

Bring mirin and sake to a boil in the same frying pan.

Add dashi, soy sauce, and sugar and bring back to a boil.

Spread the onion in the pan and place the chicken on top.

Cover and cook for about 10 minutes, skimming any fat.

Slowly pour the beaten egg over the mixture.

Cook covered until the eggs are done, shaking the pan gently if needed.

Pour the mixture over each rice bowl.

Top with sliced green onions.