A poetic Japanese comfort dish whose name translates to parent and child, referring to the chicken and egg cooked together. Chicken thighs and onion are simmered in a dashi-soy broth, then eggs are drizzled in at the last moment and cooked to a barely-set, silky, custard-like state before being slid over rice.
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The Broth. In a wide, shallow oyakodon pan or small skillet (one per serving), combine the dashi, soy sauce, mirin, sake, and sugar. Bring to a over medium heat.
The Chicken. Add the sliced onion to the broth and cook for 2-3 minutes until softened. Add the chicken pieces in a single layer over the onions. Cook for 4-5 minutes , turning once, until the chicken is just cooked through.
The Egg. Pour two-thirds of the beaten egg in a slow, circular motion over the chicken and onions. Do not stir. Cover the pan immediately and cook for 45 seconds over medium heat.
The Second Pour. Drizzle the remaining egg over the top and immediately cover the pan again. Turn off the heat. The residual heat will set the second pour to a creamy, barely-cooked, translucent consistency. This two-stage egg technique is the critical step for the correct texture.
The Serve. The eggs should be 70% set: the bottom layer fully cooked and the top layer still trembling and soft. Slide the entire contents of the pan over a bowl of hot rice in one motion. Garnish with mitsuba or scallion. Eat immediately.
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