Oyakodon | Japanese Chicken and Egg Rice Bowl

Cut the chicken thighs into 3 cm pieces, keeping them the same size so they cook at the same time. Slice the onion from root to tip into 5 mm fan-shaped slices; cutting it into rings will make it fall apart. In a separate bowl, mix the eggs with just three or four strokes, until the yolks and whites are not fully blended.

Put the dashi, soy sauce, granulated sugar, and apple juice in a wide, shallow pan and bring to a boil. Spread the onion slices in a single layer and cook over medium heat until translucent and softened around the edges. The apple juice and granulated sugar provide the sweetness here; no other sweetener is needed.

Arrange the chicken pieces between the onion slices without overlapping them, then cover the pan. Cook over medium heat, turning the pieces once; the outsides will turn white and the sauce will begin to thicken. Check the thickest piece in the center: a meat thermometer should read 74°C / 165°F, with no pink flesh or cloudy juices.

Pour two-thirds of the beaten egg in a circular motion over the entire pan. Cover and wait 30 seconds. Drizzle the remaining third over the top, wait 20 more seconds, and remove the pan from the heat. The surface should still look glossy and runny; egg that cooks completely in the pan will turn rubbery in the bowl.

Divide the hot rice between two deep bowls and gently level the tops with a spoon. Use a spatula to slide the pan mixture over the rice without disturbing its layers, then pour the remaining sauce from the pan over it. Sprinkle with chopped green onions and shichimi togarashi, and serve immediately.