Oyakodon (Japanese Chicken and Egg Rice Bowl)

dashi (homemade or instant)

dry sake

mirin or aji mirin

soy sauce

sugar

skin-on chicken thighs, deboned (do it yourself or ask your butcher)

small onion, thinly sliced, lengthwise

eggs

sprigs of mitsuba, cut into 1-inch lengths, or 2 scallions, very thinly sliced on a sharp diagonal

Short-grained white rice (often labeled sushi rice), cooked, for serving

Shichimi togarashi (Japanese 7-spice chile pepper, sometimes labeled nanami) (optional)