Oyakodon (Japanese Chicken and Egg Rice Bowl)

seriouseats.com

Darwin

1 cup (240ml) homemade dashi, or the equivalent in Hondashi (see note)

2 tablespoons (30ml) dry sake1 tablespoon (15ml) soy sauce, plus more to taste

1 tablespoon (15g) sugar, plus more to taste

1 large onion, slivered (about 6 ounces; 170g)

12 ounces (340g) boneless, skinless chicken thighs, thinly sliced (see note)

3 thinly sliced scallions, divided

2 stems mitsuba (optional; see note)

3 to 4 large eggs (see note)

subheading: To Serve:

2 cups cooked white rice

Togarashi (see note)

Directions at seriouseats.com

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