Oyakodon (Chicken and Egg Donburi)

Ingredients

• boneless skinless chicken thighs3/4 lb, cut into bite-sized pieces
• yellow onion1 small, sliced thin
• large eggs4, lightly beaten (don't fully homogenize)
• dashi3/4 cup
• soy sauce3 tbsp
• mirin3 tbsp
• sugar1 tsp
• cooked short-grain rice (hot)3 cups
• mitsuba or scallion greens2 tbsp, chopped
• shichimi togarashito taste

Steps

1. 1

   Combine and simmer the sauce.

   In a small (8-inch) skillet, combine dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.

2. 2

   Simmer onion and chicken.

   Add the onion and simmer 3 minutes. Add the chicken in a single layer and simmer 5 minutes until cooked through.

3. 3

   Pour beaten egg and cook.

   Pour 2/3 of the beaten egg in a spiral over the chicken. Cover and cook 30 seconds.

4. 4

   Drizzle remaining egg and rest.

   Drizzle the remaining egg around the pan in ribbons. Cover, turn off the heat, and let rest 30 seconds — the egg should be glossy and just-set, not dry.

5. 5

   Serve over rice with garnishes.

   Slide the topping over a bowl of hot rice. Scatter mitsuba and shichimi to taste.