Chicken and Egg Donburi (Oyakodon)

1. Prepare Umami Broth

Start by combining the dashi, sake, soy sauce, and sugar in a 10-inch skillet. Bring this mixture to a strong simmer over high heat.

2. Cook Onions

Once the broth is simmering, stir in the slivered onions. Cook the onions, stirring occasionally, until they are just starting to become tender and slightly translucent, which should take about 5 minutes.

3. Add Chicken

Next, add the thinly sliced chicken thighs to the skillet. Cook, turning the chicken pieces occasionally, until they are fully cooked through and the broth has reduced by half. This will take around 5-7 minutes for thighs and 3-4 minutes if you are using chicken breasts.

4. Add Scallions and Mitsuba

Stir in half of the thinly sliced scallions and the mitsuba if you are using it. Taste the broth, and adjust the seasoning with more soy sauce or sugar if needed to achieve a balanced sweet-and-salty flavor.

5. Add Eggs

Reduce the heat to a bare simmer, then pour the beaten eggs into the skillet in a thin, steady stream. Use chopsticks to help distribute the eggs evenly. For runny eggs, let them cook for about 1 minute; for medium-firm eggs, let them cook for about 3 minutes.

6. Serve

To serve, transfer the hot cooked rice into bowls. Top the rice with the egg and chicken mixture from the skillet, making sure to pour any excess broth over the top. Garnish with the remaining scallions and a sprinkle of togarashi. Serve immediately and enjoy the comforting flavors of your homemade Oyakodon.