Oyakodon is a Japanese one bowl rice dish. Steamed white rice is topped with a combination of onions, chicken and softly cooked eggs that's been simmered in a broth of dashi, sake, mirin and soy sauce.
Heat a frying pan over medium high heat and pour in the dashi, soy sauce, mirin and sake and bring to a gentle boil.
Add the onions and cook for about a minute.
Add the chicken, stir and simmer on low heat, uncovered, until the chicken is cooked, about 5-10 minutes, depending on the size of your chicken.
Pour the beaten egg all over the chicken, don't stir, cook it, covered for 1-2 minutes, until the egg is set. I prefer mine a little on the runny side still. If you want a fully cooked egg, go for 1 more minute.
Fluff up the rice and dish it up into a bowl.
Tip the chicken and egg mix onto your rice, top with spring onions and serve immediately. Sprinkle with some togarashi schichimi or crushed nori, if you like.