Oyakodon

Ingredients

• 2 tsp. instant dashi powder (preferably Hondashi)
• 1 large onion, thinly sliced
• ¼ cup plus 1 Tbsp. soy sauce
• ¼ cup sake
• 1 Tbsp. sugar
• 1¼ lb. skinless, boneless chicken thighs, cut into bite-size pieces
• 3 scallions, white and pale green parts separated from dark green parts, thinly sliced
• 5 large eggs, beaten to blend
• Steamed rice (for serving)

Steps

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