Oyakodon (Chicken and Egg Bowl)

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1. 1Step 1: For 2 servings, you'll need about 3⅓ cups (500 g) of cooked Japanese short-grain rice. Start with 2 rice cooker cups or 1½ US cups (300 g) uncooked rice, which yields about 4⅓ cups (660 g).
2. 2Step 2: Gather all the ingredients. This recipe includes two cooking methods: a medium frying pan (2 servings) or an oyakodon pan (1 serving at a time). Don't cook more than 2 servings in a medium frying pan. For 4 servings, use two pans or cook in batches.
3. 3Step 3: Combine ½ cup dashi (Japanese soup stock), 2 Tbsp soy sauce, 2 Tbsp mirin, and 2 tsp sugar in a bowl or a liquid measuring cup. Stir until the sugar dissolves.
4. 4Step 4: Cut ½ yellow onion lengthwise into ¼ inch (6 mm) slices.
5. 5Step 5: Chop 4 sprigs mitsuba (Japanese parsley) into ½-inch (1.3 cm) pieces.
6. 6Step 6: Trim excess fat and connective tissue from 10 oz boneless, skinless chicken thighs.
7. 7Step 7: Cut the chicken along the grain into strips ¾–1 inch (2–2.5 cm) strips. Angle your knife and slice diagonally against the grain into bite-size pieces, about ¾–1 inch (2–2.5 cm) square.
8. 8Step 8: Transfer the chicken to a bowl or prep tray and drizzle with 1 Tbsp sake. Set aside for 5 minutes.
9. 9Step 9: Crack 3-4 large eggs (50 g each w/o shell) into a bowl. Use chopsticks to lift and "cut" the egg whites 5–6 times into smaller clumps. Do not beat the eggs.
10. 10Step 10: Gently break the yolks if needed, keeping the whites and yolks separate for a marbled appearance.
11. 11Step 11: With the heat off, arrange the sliced onions in a single layer in a medium frying pan (I use an 11-inch carbon steel pan). Add the seasoning mixture, which should just cover the onions. If it doesn't, use a smaller pan.
12. 12Step 12: Turn the heat to medium and bring the sauce to a simmer. Add the chicken over the onions.
13. 13Step 13: Spread the chicken evenly. Once simmering again, reduce to medium-low and cook uncovered for about 5 minutes, flipping halfway through, until the chicken is cooked through and the onions are tender.
14. 14Step 14: Increase the heat to medium. Once the sauce is gently simmering, drizzle two-thirds of the eggs (mostly whites) in a circular pattern over the chicken and onions, avoiding the hotter edges.
15. 15Step 15: Adjust the heat if needed. If the eggs spread toward the edges, gently move them toward the center. Cover briefly if the whites need more time to set.
16. 16Step 16: When the first eggs begin to set, add the remaining one-third (mostly yolks) over the pan. Sprinkle with mitsuba or green onions and cook over medium-low heat until the eggs reach your preferred doneness.
17. 17Step 17: Divide 2 servings cooked Japanese short-grain rice between two donburi bowls. Spoon the chicken and eggs over the rice and drizzle with the desired amount of sauce.
18. 18Step 18: This recipe makes 2 servings, so divide the ingredients in half. If you've scaled the recipe, use the amounts for 1 serving.With the heat off, arrange half the onions in a single layer in an oyakodon pan. Add half the seasoning mixture, just enough to cover the onions.
19. 19Step 19: Bring to a simmer over medium heat, then add half the chicken.
20. 20Step 20: Once simmering again, reduce to medium-low. Cook uncovered for about 4 minutes, flipping the chicken halfway through, until cooked through and the onions are tender.
21. 21Step 21: Increase to medium heat. Once the sauce is gently simmering, drizzle two-thirds of the eggs (mostly whites) over the chicken, avoiding the edges.
22. 22Step 22: When the first eggs begin to set, add the remaining one-third (mostly yolks). Sprinkle with mitsuba or green onions and cook over medium-low heat until the eggs reach your preferred doneness.
23. 23Step 23: Divide 2 servings cooked Japanese short-grain rice into individual donburi or other serving bowls. Slide the chicken and egg mixture directly onto a bowl of steamed rice. Drizzle with sauce and repeat with the remaining ingredients for the second serving.
24. 24Step 24: Serve immediately with optional shichimi togarashi (Japanese seven spice) for a spicy kick and Japanese sansho pepper for a citrusy, peppery finish.
25. 25Step 25: Store leftovers in an airtight container in the refrigerator for up to 2–3 days. For the best results, freeze the cooked chicken, onions, and sauce without the eggs for up to 1 month. Add freshly cooked eggs when reheating. To reheat, warm the chicken mixture in a pan until steaming hot, then add the eggs. Reheat refrigerated leftovers thoroughly before serving.