"Parent and child bowl" — chicken and egg simmered together in a sweet-savory dashi broth and served over rice. A fast, everyday donburi found on nearly every Japanese home cook's weeknight list.
Cook the rice
Rinse and cook the rice in a rice cooker or covered pot while you make the topping.
Simmer the sauce
Combine the dashi, soy sauce, mirin, and sugar in a small frying pan with a lid and bring it to a simmer.
2 minCook chicken and onion
Add the chicken and onion to the simmering sauce, cover, and cook until the chicken is no longer pink.
5 minPour in half the egg
Pour half of the beaten egg over the pan in a swirl, cover, and let it set just around the edges while the center stays glossy.
1 minAdd the rest of the egg
Pour in the remaining egg, cover again, and cook until just set but still soft and custardy.
1 minServe over rice
Slide the chicken and egg out over a bowl of hot rice and scatter scallions on top.
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