Step 1

Crack eggs into a bowl. Break yolks and mix a little, but leave the yolk and white streaky and separate.

Step 2

Combine dashi, mirin, shoyu, and sugar. Stir well to combine.

Step 3

Sear chicken, skin side down. Remove the pan from the heat. Slice the chicken and set it aside (note that it should not be cooked through at this point).

Step 4

Place the pan back over medium heat. Add the onions and dashi mixture. Bring to a simmer, cook for 1 minute.

Step 5

Add chicken, skin side up. Simmer until chicken is cooked through and the onions are soft and translucent (about 3-4 minutes).

Step 6

Pour the eggs into the pan and stir once or twice to distribute everything evenly. Cover, and cook until the egg is barely set (about 1 minute).

Step 7

Transfer mixture to a hot bowl of cooked rice. Garnish with mitsuba/scallions and shichimi togarashi and serve immediately.