Oyakodon (Chicken and Egg Rice Bowl)

Have cooked Japanese short-grain rice ready for serving.

Combine dashi, soy sauce, mirin, and sugar in a bowl or liquid measuring cup, and stir until the sugar dissolves.

Cut yellow onion lengthwise into ¼-inch (6 mm) slices. Chop mitsuba into ½-inch (1.3 cm) pieces.

Trim excess fat and connective tissue from boneless, skinless chicken thighs. Cut the chicken into strips, then slice diagonally against the grain into bite-size pieces. Drizzle with sake and let stand for 5 minutes.

Crack eggs into a bowl. Use chopsticks to lift and cut the egg whites 5–6 times into smaller clumps. Do not beat the eggs. If needed, gently break the yolks while keeping the whites and yolks separate for a marbled appearance.

With the heat off, arrange yellow onion in a single layer in a medium frying pan. Add the seasoning mixture; it should just cover the onions. If it does not, use a smaller pan. Turn the heat to medium and bring the sauce to a simmer. Add boneless, skinless chicken thighs over the onions.

Spread the chicken evenly. Once the sauce is simmering again, reduce the heat to medium-low and cook uncovered for about 5 minutes, flipping halfway through, until the chicken is cooked through and the onions are tender.

Increase the heat to medium. When the sauce is gently simmering, drizzle about two-thirds of eggs over the chicken and onions in a circular pattern, avoiding the hotter edges. If the eggs spread toward the edges, gently move them toward the center. Briefly cover if the whites need more time to set.

When the first eggs begin to set, add the remaining one-third of eggs, mostly yolks. Sprinkle with mitsuba and cook over medium-low heat until the eggs reach your preferred doneness.

Divide cooked Japanese short-grain rice between two donburi bowls. Spoon the chicken and egg mixture over the rice and drizzle with the desired amount of sauce.

Serve immediately with optional shichimi togarashi for heat and Japanese sansho pepper for a citrusy, peppery finish.