Oyakodon

How to cook it · about 30 minutes

1. Rinse the rice until the water runs mostly clear, then cook it.
2. Stir the dashi granules into 1 cup hot water, then add the soy sauce, mirin and sugar.
3. Slice the onion thin, and cut the chicken into bite-size pieces.
4. Pour the broth into a wide skillet with a lid, add the onion and bring to a simmer over medium. Cook 3 minutes, then add the chicken and simmer 6 to 7 minutes, turning once, until it is cooked through.
5. Beat the eggs lightly with chopsticks or a fork — just 10 strokes, so streaks of white remain. Pour two-thirds of the egg over the chicken in a slow circle.
6. Cover and cook 1 minute over medium-low. Pour in the rest of the egg, cover again and cook 30 to 60 seconds more, until the top is just set but still soft and a little runny.
7. Fill bowls with rice, slide a quarter of the chicken and egg with some broth over each, and scatter sliced green onions on top.

Amounts are on the list above — they change with the number of people; the steps do not.