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1
Cut the onions in half lengthwise, from top to bottom (axis to axis). Cut each half into 1/4-inch slices, also cutting lengthwise.
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2
Combine the onions, chicken, mirin, soy sauce, sake, and dashi in a saucepan and place over high heat. When the liquid comes to a boil, reduce the heat and simmer for about 5 minutes, until the chicken cooks through. Mix the ingredients occasionally as they cook.
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3
Break 2 eggs into a bowl, and lightly beat the eggs, no more than 10 times. You want part of the yolk and whites to be lightly mixed, while other parts are still separated.
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4
Transfer one-fourth of the chicken mixture (about 1 1/2 cups chicken, onions, and broth) to a small skillet. A 6-inch skillet works great. Place the skillet over high heat. When the liquid comes to a boil, reduce the heat so the broth is simmering.
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5
Pour three-fourths of the egg mixture over the chicken, onions, and broth. Do not mix. Cook for about 1 minute, then add the remaining one-fourth egg over the ingredients in the skillet. Cover the skillet and cook for 30 seconds more. Turn off the heat, and let the oyakodon rest, covered, for 1 minute.
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6
While the oyakodon is resting, scoop 1 1/2 cups of the cooked rice into a serving bowl. When the oyakodon is ready, uncover and slide the entire contents out of the skillet to rest on the rice. Tilt the skillet and use a spatula if necessary; the oyakodon should slide out easily. Garnish with the mitsuba, scallions, and nori. Accent with the shichimi togarashi to taste. Serve immediately, and repeat this preparation for the remaining servings.
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7
Pour the entire chicken and onion mixture into a large skillet (an 11-inch cast-iron skillet works great). Place the skillet over high heat. When the broth comes to a boil, reduce the heat so the liquid is simmering.
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8
Lightly beat 8 eggs. Pour three-fourth of the eggs over the chicken mixture. Do not mix. Cook for about 1 minute. Pour the remaining one-fourth eggs over the ingredients in the skillet. Cover and cook for 30 seconds more. Turn off the heat and allow the oyakodon to rest for 1 minute.
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9
Divide the cooked rice among 4 large bowls. Use a large serving spoon to scoop the oyakodon from the skillet and place over the rice. Garnish as desired.
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10
If you prefer your eggs cooked through, in the final step pour all the eggs over the chicken, onions, and broth in the small skillet. Cover and cook for 2 minutes. Turn off the heat and let the oyakodon rest, covered, for 1 minute.
