Ok, so the secret to the perfect rice to go with oyakodon is to start making the rice about 15 minutes before you begin to cook this recipe, so you will have hot, fluffy rice ready to serve. Cook the rice in your rice cooker and then set it aside. You should let it sit for at least 5 and for a maximum of 30 minutes, but the ABSOLUTE best time is to let it sit for 15 minutes. Why? Because it redistributes leftover moisture to get the same consitency throughout, with the bottom rice as fluffy as up top.
Grab a measuring cup and add in the dashi, sake, mirin, and soy sauce and mix well.
Add in the sugar and mix until all the sugar is completely dissolved.
Slice the onion and green onions and set them aside.
In a small bowl, beat the two eggs.
Slice the chicken into small 1.5” pieces. Remove and skin and tendons.
Add half the onion into the pan and ½ of the dashi mixture. The liquid must cover the onion.
Now add half of the chicken thighs into the pan and bring to a boil on medium heat. Once the chicken is boiling, turn down the heat to medium-low and let it simmer for 5 minutes with the lid on. The chicken should no longer be pink at all.
Take the lid off and slowly drizzle half of the beaten eggs onto the chicken and onion in an even layer.
Put the lid back and cook until the egg has the consistency you like. It should remain runny.
Add half of the spring onion on top and remove it from the heat.
Add half of the rice into a bowl and add the rest of the cooked ingredients.
Repeat steps 7-11 to make the second portion.
When both servings are in the serving bowl, sprinkle with togarashi spice.