Oyakodon (Chicken and Egg Rice Bowl) from 'Japanese Soul Cooking

Ingredients

• 0.5 cup dashi granules 
• 8  eggs 
• 0.5 cup mirin 
• 0.3 cup japanese shochu 
• 0.3 cup nori seaweed crumbled
• 1 pound onion peeled
• 6 cups rice white cooked
• 0.5 cup rice wine 
• 0.3 cup spring onion thinly sliced
• 4 servings shichimi togarashi 
• 0.5 cup soya sauce 
• 1 pound .6 lb. chicken legs and thighs. this weight usually gives me 4 legs and 4 thighs boneless cut into bite-size pieces ( 2 chicken legs or 4 thighs)

Equipment

• bowl
• frying pan
• sauce pan
• spatula

Directions

1. Cut the onions in half lengthwise, from top to bottom (axis to axis).
2. Cut each half into 1/4-inch slices, also cutting lengthwise.
3. Combine the onions, chicken, mirin, soy sauce, sake, and dashi in a saucepan and place over high heat. When the liquid comes to a boil, reduce the heat and simmer for about 5 minutes, until the chicken cooks through.
4. Mix the ingredients occasionally as they cook.
5. To prepare the oyakodon one serving at a time: Break 2 eggs into a bowl, and lightly beat the eggs, no more than 10 times. You want part of the yolk and whites to be lightly mixed, while other parts are still separated.
6. Transfer one-fourth of the chicken mixture (about 1 1/2 cups chicken, onions, and broth) to a small skillet. A 6-inch skillet works great.
7. Place the skillet over high heat. When the liquid comes to a boil, reduce the heat so the broth is simmering.
8. Pour three-fourths of the egg mixture over the chicken, onions, and broth. Do not mix. Cook for about 1 minute, then add the remaining one-fourth egg over the ingredients in the skillet. Cover the skillet and cook for 30 seconds more. Turn off the heat, and let the oyakodon rest, covered, for 1 minute.
9. While the oyakodon is resting, scoop 1 1/2 cups of the cooked rice into a serving bowl. When the oyakodon is ready, uncover and slide the entire contents out of the skillet to rest on the rice. Tilt the skillet and use a spatula if necessary; the oyakodon should slide out easily.
10. Garnish with the mitsuba, scallions, and nori. Accent with the shichimi togarashi to taste.
11. Serve immediately, and repeat this preparation for the remaining servings.
12. Pour the entire chicken and onion mixture into a large skillet (an 11-inch cast-iron skillet works great).
13. Place the skillet over high heat. When the broth comes to a boil, reduce the heat so the liquid is simmering.
14. Lightly beat 8 eggs.
15. Pour three-fourth of the eggs over the chicken mixture. Do not mix. Cook for about 1 minute.
16. Pour the remaining one-fourth eggs over the ingredients in the skillet. Cover and cook for 30 seconds more. Turn off the heat and allow the oyakodon to rest for 1 minute.
17. Divide the cooked rice among 4 large bowls. Use a large serving spoon to scoop the oyakodon from the skillet and place over the rice.
18. Garnish as desired.
19. Variation: If you prefer your eggs cooked through, in the final step pour all the eggs over the chicken, onions, and broth in the small skillet. Cover and cook for 2 minutes. Turn off the heat and let the oyakodon rest, covered, for 1 minute.