Oyakodon (Chicken and Egg Rice Bowl)

1. In a small or medium skillet (preferably a shallow non-stick pan), combine dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat. 2. Add the sliced onion and chicken pieces. Cook for 5-7 minutes, until the chicken is cooked through and the onion is tender. 3. Gently pour about half of the lightly beaten eggs evenly over the chicken and onions. Cover the pan and cook for 1 minute, until the egg is mostly set but still slightly runny. 4. Pour the remaining egg over the top. Cook for another 30 seconds to 1 minute, until the egg is set to your preferred consistency (some prefer it still quite runny). 5. Slide the entire contents of the pan over a bowl of hot cooked rice. 6. Garnish with chopped scallions and shichimi togarashi, if desired, and serve immediately.