Oyakodon (Japanese Chicken and Egg Rice Bowl)

seriouseats.com

Alice Xie

1 cup (240ml) homemade or instant dashi (see notes)

2 tablespoons (30ml) dry sake

1 tablespoon (15ml) soy sauce, plus more to taste

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

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

12 ounces ( 340 g) boneless, skinless chicken thighs or breast, thinly sliced

3 scallions, ends trimmed and thinly sliced, 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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