Oyakodon

🔥 Prep

• Slice the 300 g boneless skinless chicken thigh into bite‑sized pieces (~2 cm).
• Thinly slice the 1 yellow onion (about ½ cup).
• Slice the 2 scallions diagonally into 2‑cm lengths, separating the white and green parts if desired.
• Crack the 4 eggs into a bowl, whisk lightly until just combined; set aside.
• In a small measuring cup, combine 150 ml dashi stock, 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, 1 tbsp sugar, and 0.25 tsp salt; stir until sugar dissolves.
• Have the 400 g cooked Japanese rice ready, keep warm.
• Measure out 1 tbsp nori seaweed (torn into strips) and 0.5 tsp shichimi togarashi for garnish.

🔥 Cook

• 1. Heat 1 tbsp neutral oil in a non‑stick skillet over medium‑high heat until shimmering.
• 2. Add the sliced onion (white parts of scallions if using) and sauté for 2 minutes until translucent.
• 3. Add the chicken pieces and cook, stirring occasionally, for 3‑4 minutes until the surface is lightly browned but not fully cooked through.
• 4. Pour in the prepared dashi‑soy‑mirin mixture, bring to a gentle boil, then reduce heat to medium and simmer for 4 minutes, allowing the chicken to absorb the flavors.
• 5. Slowly drizzle the whisked eggs over the simmering mixture in a thin stream, spreading evenly; do not stir.
• 6. Cover the skillet and let the eggs set over low heat for 2‑3 minutes, or until the edges are just set but the center remains soft and custardy.
• 7. Turn off the heat; let the residual heat finish cooking the eggs for an additional 30 seconds if desired.
• 8. Slide the egg‑chicken mixture onto the bowl of hot rice, spreading evenly.

🔥 Serve

• Garnish the oyakodon with the sliced green scallion tops, torn nori strips, and a light sprinkle of 0.5 tsp shichimi togarashi.
• Serve immediately while the rice is steaming hot; optionally accompany with Japanese pickles (takuan or beni shoga) and a small side of miso soup.
• For extra richness, drizzle a tiny amount of extra soy sauce or a few drops of sesame oil just before eating.