Oyakodon

First, cut 600g boneless, skinless chicken thighs into uniform 2cm bite-sized pieces, patting dry with paper towels to remove excess moisture. Thinly slice 2 medium yellow onions into 5mm half-moons, then slice 4 scallions, separating the firm white parts from the tender green parts. Lightly beat 8 large eggs in a medium bowl—do not fully whisk, as leaving visible streaks of separate yolk and egg white creates a better textured curd. Measure out all broth components (400ml dashi, 90ml low-sodium soy sauce, 60ml mirin, 30ml cooking sake, 8g granulated sugar) and set within easy reach of the stovetop.

Place a 30cm (12-inch) lidded skillet (or two smaller 24cm pans for batch cooking) on the stovetop over medium heat (160°C/320°F for electric cooktops). Pour in the measured dashi, soy sauce, mirin, sake, and sugar, stirring with a wooden spoon to fully dissolve the sugar. Bring the liquid to a gentle, rolling simmer (about 3 minutes), then add the sliced onion and white scallion parts. Cook uncovered for 3 minutes, until the onion softens slightly and turns translucent at the edges.

Arrange the cut chicken thigh pieces in a single even layer across the simmering broth and onions, working in two batches if your pan is too small to hold all chicken without crowding. Reduce heat to medium-low (140°C/285°F), cover the pan with its lid, and cook for 4 minutes total per batch, using tongs to flip each chicken piece at the 2-minute mark, until the chicken is just opaque and no longer pink in the center. Do not boil rapidly, as high heat will toughen the chicken.

Adjust heat back to medium (160°C/320°F). Slowly drizzle two-thirds of the lightly beaten egg mixture evenly over the chicken and onions, pouring in a slow circular motion starting at the outer edge of the pan and moving toward the center to distribute egg evenly. Do not stir the mixture. Place the lid back on the pan and cook for exactly 1 minute, until the egg around the pan edges is just set but the center remains glossy and runny.

Drizzle the remaining one-third of the beaten egg over the top of the mixture in the same circular motion, then scatter half of the reserved green scallion slices across the surface. Immediately place the lid back on the pan, turn off the stovetop heat entirely, and let the residual pan heat cook the egg for 45 seconds, until the egg is soft-set with a creamy, slightly jiggly, custard-like texture. Avoid overcooking, as hard, fully cooked egg will ruin the dish’s signature texture.

Divide 1200g of hot, freshly cooked short-grain white rice evenly between four deep donburi bowls. Carefully tilt the pan to slide the chicken, egg, and broth mixture directly over the rice in each bowl, making sure to pour all the savory broth over the rice so it soaks in slightly. Garnish each bowl with an equal portion of the remaining sliced green scallions and toasted white sesame seeds (about 1/2 teaspoon per bowl), then serve immediately while piping hot.