Oyakodon

Method

1. 1

   Whisk 2 tsp. instant dashi powder into 1½ cups hot water in a large skillet to dissolve. Add 1 large onion, thinly sliced, ¼ cup plus 1 Tbsp. soy sauce, ¼ cup sake, and 1 Tbsp. sugar and set over medium-high heat. Bring to a simmer, swirling pan occasionally, and cook until sugar is dissolved, onion is slightly softened, and liquid is slightly reduced, 6–8 minutes.

2. 2

   Add 1¼ lb. boneless, skinless chicken thighs, cut into bite-size pieces, and white and pale green parts from 3 scallions, thinly sliced, to pan; cook, stirring occasionally, until chicken is no longer pink on the outside, 2–3 minutes (it won’t be cooked through).

3. 3

   Reduce heat to medium; evenly drizzle in half of 5 large eggs, beaten to blend. Cover and simmer until eggs are nearly set, about 2 minutes. Evenly drizzle in remaining beaten eggs, re-cover, and simmer until half of eggs are completely set and other half are still a little loose, about 2 minutes.

4. 4

   Divide steamed rice among bowls; spoon oyakodon, including big ladlefuls of broth, over. Garnish with dark green scallion parts.

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