The traditional Japanese comfort bowl with dashi-simmered chicken and silky eggs over steamed rice.
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In a small frying pan or traditional Oyakodon pan, combine the dashi stock, soy sauce, mirin, and sugar.
Bring the liquid to a simmer over medium heat and stir until the sugar is fully dissolved.
Add the sliced onions to the pan in an even layer and cook for 2 minutes until they begin to soften.
Place the chicken pieces on top of the onions and simmer for 3-4 minutes until the chicken is cooked through.
Slowly pour the lightly beaten eggs over the chicken and onions, starting from the center and moving outward.
Cover the pan with a lid and cook for 30-60 seconds until the egg is set but still slightly runny and silky.
Slide the mixture carefully over a bowl of hot steamed rice.
Garnish with chopped mitsuba or scallions and a sprinkle of shichimi togarashi before serving.
