Oyakodon Chicken and Egg Over Rice

Rinse the white rice until water runs clear. Cook in your rice cooker with 2 cups water.

While rice cooks, slice the yellow onion into thin half-moons.

Cut the green onions into thin rounds, separating white and green parts.

Cut the chicken thigh into bite-sized pieces, about 2cm.

In a small bowl, combine soy sauce, white sugar, and sake. Stir until the sugar dissolves completely.

In another bowl, beat the eggs gently — you want streaks of white, not a smooth blend.

In a wide skillet or nabe pot, arrange the sliced yellow onion over the chicken pieces.

Pour the seasoning sauce over the chicken and onion. Place over medium heat.

Cover and cook for 5 minutes until the chicken reaches 165°F (74°C) internal temperature. Use a food thermometer inserted into the thickest piece to confirm.

Scatter the white parts of green onion over the surface.

Pour the beaten egg slowly over the surface in a circular motion. Do not stir.

Cover immediately and cook for exactly 2 minutes. The eggs should be soft-set, slightly jiggly.

Internal temperature should reach 144-158°F (62-70°C) for soft-set eggs. Use a thermometer to verify if unsure.

Divide the rice into bowls. Ladle the chicken-egg mixture over each bowl.

Scatter the green onion tops as a garnish. Serve immediately.