Oyakodon

Step 1

Cut 10 oz boneless skinless chicken thighs into 1-inch cubes — thighs stay tender and juicy during cooking better than breast meat.

Step 2

Peel 1 medium yellow onion and slice it into thin half-moons, about 1/8-inch thick — uniform thickness ensures even cooking.

Step 3

Crack 2 large eggs into a small bowl and beat them together lightly with a fork until the yolks and whites are combined but not fully homogenized — this creates distinct ribbons of egg in the final dish.

Step 4

Trim 2 scallions and slice them on the bias into thin rings, separating white and light-green parts from the dark green tops — the darker parts will be used as garnish.

Step 5

In a 10-inch nonstick skillet or shallow saucepan, combine 1.5 cups dashi stock, 3 tablespoons soy sauce, 2 tablespoons mirin, and 0.5 teaspoon sugar. Bring to a simmer over medium-high heat, stirring until the sugar dissolves, about 1-2 minutes. You should smell the sweet aroma of mirin.

Step 6

Add the chicken cubes and sliced onion to the simmering broth. Return to a gentle boil, then reduce heat to medium. Simmer uncovered for 5-6 minutes, stirring occasionally, until the chicken is mostly cooked through but still tender — it should no longer look pink at the center when you cut into the largest piece, but will finish cooking in the residual heat.

Step 7

Slowly pour the beaten eggs in a thin stream over the chicken and onion, tilting the skillet slightly so the egg distributes evenly. Do not stir — let the egg set undisturbed for 30-40 seconds as it begins to cook. The egg will set on the bottom and sides first.

Step 8

Using a wooden spoon or rubber spatula, gently stir the egg just once, breaking it into soft ribbons and folding it into the broth and chicken. Cook for another 15-20 seconds — the egg should still be slightly creamy and custardy on top, not fully scrambled. The residual heat will continue to cook it after serving.

Step 9

Divide 2 cups of warm cooked short-grain white rice between two bowls, mounding it gently in the center of each.

Step 10

Carefully ladle the entire contents of the skillet — chicken, eggs, onion, and broth — over each mound of rice, dividing evenly.

Step 11

Garnish each bowl with the reserved dark green scallion slices. If using nori, tear a small piece with your fingers and scatter over the top. Add a pinch of shichimi togarashi if desired for heat and complexity. Serve immediately while the rice absorbs the warm broth.