Oyakodon

Instructions

1. Prepare the sauce
   In a bowl, combine dashi stock, soy sauce, mirin, and sugar. Stir well until the sugar is completely dissolved. This will be the base sauce for your oyakodon.
2. Cook the chicken and onions
   Heat a medium-sized skillet (preferably a donburi pan if you have one) over medium heat. Add the sauce mixture and bring to a simmer. Add the sliced onions and cook for about 2 minutes until they begin to soften.
3. Add the chicken
   Add the chicken pieces to the pan in a single layer. Cover and simmer for about 5-7 minutes, or until the chicken is cooked through and no longer pink in the center.
4. Pour in the eggs
   Lower the heat to medium-low. Slowly and evenly pour the beaten eggs over the chicken and onions. Do not stir. Cover the pan and cook for about 2-3 minutes, or until the eggs are partially set but still slightly runny on top (or longer if you prefer fully cooked eggs).
5. Assemble the bowls
   Divide the warm rice among four deep bowls. Using a large spoon, carefully slide one-quarter of the chicken and egg mixture over each bowl of rice, including some of the sauce.
6. Garnish and serve
   Sprinkle each bowl with sliced scallions and toasted sesame seeds if using. Add a light sprinkle of shichimi togarashi for those who enjoy a bit of spice. Serve immediately while hot.