Ingredients
2 cups Japanese short-grain rice
1 pound boneless, skinless chicken thighs, sliced into bite-size pieces
1 tablespoon sake
1 cup dashi
2 tablespoons mirin
2 tablespoons soy sauce, or more to taste
1 tablespoon granulated sugar, or more to taste
1 small onion, thinly sliced
4 large eggs
2 scallions, sliced, or 3 sprigs mitsuba
Togarashi (optional), for serving
Directions
1
Cook rice according to package directions.
2
Meanwhile, stir chicken and sake in a bowl. In a measuring cup or bowl, stir dashi, mirin, soy sauce and sugar until sugar dissolves. Add more soy sauce or sugar to taste.
3
In a deep medium frying pan (or an oyakodon pan, if you have one), add dashi mixture and then onion. Bring to a simmer over medium-high, then add chicken in a single layer, making sure the dashi mixture covers the chicken and onion.
4
Bring the heat down to medium-low. Cook for 2 minutes, then flip each piece of chicken with a pair of cooking chopsticks or tongs. Continue cooking until chicken is just cooked through and onion has softened, about 3 minutes more.
5
In a measuring cup or small bowl, lightly beat eggs. Bring the heat up to medium, and add three-quarters of the eggs in a clockwise pattern over the chicken. Allow the mixture to simmer, swirling the pan to ensure the eggs cover it throughout. When the eggs are slightly set, around 1 minute, add the remaining eggs around the pan’s edges in a clockwise fashion. Once again, swirl the pan to ensure coverage.
6
Continue to cook the oyakodon to your preferred doneness (less than a minute or so is great), then add scallions (or mitsuba) to the pan.
7
Divide the rice among individual bowls, then slide enough of the oyakodon over the rice to cover. Serve immediately and sprinkle with togarashi if preferred.