Oyakodon

Method

1. Soak the kombu in a pot of cold water to make the base for the dashi (a kombu-and-bonito stock).
2. Bring the kombu water over medium-low just to the first bubbles, then lift the kombu out. Take the pot off the heat, scatter in the bonito flakes, and let them steep briefly before straining the dashi into a clean pan.
3. Rinse the rice in cold water until it runs nearly clear. Drain.
4. Combine the rice with an equal volume of fresh water in a heavy saucepan. Cover and bring to a boil.
5. Drop the heat to its lowest setting and cook, lid on. Don't lift the lid.
6. Pull the pot off the heat and rest, lid on.
7. Slice the onion thin. Cut the chicken into bite-sized pieces. Beat the eggs loosely so whites and yolks are barely combined. Slice the scallions.
8. Pour the dashi into a wide pan with the soy, mirin, sake, and sugar. Add the onion and simmer until just tender.
9. Add the chicken and simmer gently until just cooked through.
10. Pour most of the egg over in a swirling motion. Cover and cook briefly, then pour the rest over, cover, and pull off the heat. Rest until the eggs are barely set and glossy.
11. Spoon the rice into two donburi bowls. Slide the chicken-egg topping over each. Scatter scallions and torn nori.