Japanese Chicken and Egg Rice Bowl (Oyakodon)

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1. 1Step 1: Slice the whites of the green onions, set aside
2. 2Step 2: Slice the greens of the green onions, set aside
3. 3Step 3: Slice the onions into strips, set aside
4. 4Step 4: Separate 1 egg yolk into an oiled bowl, set aside
5. 5Step 5: Whisk the remaining two eggs together with the reserved egg white, then season with kosher salt and set aside
6. 6Step 6: Slice the chicken thighs into strips, set aside
7. 7Step 7: Add the dashi stock and sauce to a wok over medium low heat, then bring to a simmer
8. 8Step 8: Add the onion and whites of the green onions, then let simmer for 5 minutes
9. 9Step 9: Add the chicken plus 1/2 cup water, then let simmer for 10-15 minutes until the chicken is tender
10. 10Step 10: Add the egg and let simmer until the egg is set
11. 11Step 11: Finish with the reserved egg yolk, furikake, and greens of the green onions