Oyakodon (Chicken and Egg Rice Bowl)

1. Get your rice ready. Oyakodon moves fast once the pan is going. Make sure the rice is hot and fluffed in serving bowls. (If you need a refresher, rinse short-grain rice until the water runs mostly clear, then cook in a rice cooker or use your usual method.)
2. Mix the broth. In a measuring cup or small bowl, stir together dashi, soy sauce, mirin, sake (if using), and sugar.
3. Simmer onion. Add the broth to an 8-inch or 10-inch skillet over medium heat. Add the sliced onion and simmer for 3 to 5 minutes, until it starts to soften and turn translucent.
4. Cook the chicken. Add chicken pieces and gently simmer until cooked through, about 5 to 7 minutes. Keep it at a steady simmer, not a hard boil, so the chicken stays tender. It is done when it is no longer pink in the center and reaches 165°F (74°C).
5. Beat the eggs, lightly. Crack eggs into a bowl and beat with chopsticks or a fork just until combined. You want streaks of white and yolk, not a totally uniform mix. That’s how you get prettier ribbons.
6. Pour eggs in stages. Turn heat down to medium-low. Drizzle about half the egg mixture over the chicken and onions. Cover and cook 30 to 45 seconds. Drizzle in the remaining egg, then cover again for 30 to 60 seconds until the eggs are softly set. Turn off the heat when the eggs look slightly underdone; carryover heat will finish them. If you want a firmer set, keep it covered another 30 to 60 seconds.
7. Serve. Slide the chicken, onions, eggs, and plenty of broth over the hot rice. Top with scallions, mitsuba (if using), and a pinch of shichimi togarashi if you want a little lift.

Pro tips

• Taste the broth before adding eggs: Adjust with a splash more soy for saltiness or a pinch more sugar for roundness.
• Do not over-stir: Once eggs go in, hands off. Let steam and gentle heat do the work.
• Keep it shallow, but not too wide: An 8-inch or 10-inch skillet helps the egg set into ribbons instead of a thin crepe. If you only have a 12-inch skillet, consider scaling up slightly or using less surface area by keeping the contents pooled toward the center.
• This is tsuyu-daku on purpose: The 1 cup of dashi makes a generously brothy bowl, which is excellent for soaking into the rice. Prefer it less brothy? Start with 3/4 cup and add a splash as needed.