Chicken Oyakodon

Instructions

1. Prepare the sauce
   In a medium bowl, combine the dashi stock, mirin, soy sauce, and sugar. Stir until the sugar dissolves completely. This creates the savory-sweet broth that will flavor the entire dish.
2. Cook the chicken and onions
   Heat a large skillet or Japanese donburi pan over medium heat. Add the sauce mixture and bring to a gentle simmer. Add the sliced onions and cook for about 2 minutes until they begin to soften. Add the chicken pieces and cook for 5-7 minutes until the chicken is cooked through and no longer pink in the center.
3. Add the eggs
   Once the chicken is cooked, lower the heat to medium-low. Slowly pour the beaten eggs evenly over the chicken and onions. Cover the pan with a lid and let the eggs cook for about 2 minutes for a soft, custardy texture. For firmer eggs, cook for 3-4 minutes. The traditional style is to keep the eggs slightly runny.
4. Assemble the donburi
   Divide the warm rice among four deep bowls. Using a large spoon, carefully scoop the chicken, egg, and sauce mixture over the rice, trying to keep the eggs intact. Pour some of the remaining sauce from the pan over each bowl.
5. Garnish and serve
   Sprinkle each bowl with sliced green onions, toasted sesame seeds, and nori strips if using. Serve immediately while hot. Traditionally, this dish is eaten by mixing the toppings with the rice before eating.