Oyakodon (Japanese Chicken and Egg Rice Bowl)

Steps

1. Put the rice in a saucepan, cover with cold water, gently rub the grains between your hands, and pour off the cloudy water. Repeat 4 or 5 times, until the water is nearly clear. Drain, add 1 cup (250 ml) of water, and let soak for 30 minutes.
2. Cover the pan and bring to a boil over medium-high heat. As soon as it bubbles under the lid, turn the heat to very low and cook 12 minutes without lifting the lid. Turn off the heat and let rest, covered, for 10 minutes: the rice finishes in the steam.
3. While the rice soaks, make a quick dashi: put the kombu in a small saucepan with 1 1/4 cups (300 ml) of cold water and let it hydrate for 20 minutes. Heat over medium and remove the kombu as soon as tiny bubbles form at the edges, just before boiling, or it turns bitter and slimy. Bring to a boil, turn off the heat, add the bonito flakes, and steep 3 minutes, until the flakes sink. Strain without pressing.
4. Mix 3/4 cup (200 ml) of this dashi with the soy sauce, mirin and sugar until the sugar dissolves. Taste: the broth should be boldly salty-sweet, since it will season the rice.
5. Cut the chicken into 1 1/4 inch (3 cm) pieces, keeping the skin on. Slice the onion into 1/4 inch (5 mm) half-moons. Thinly slice the scallions on the bias.
6. Crack 3 eggs into one bowl and 3 into another. Beat each bowl 10 to 15 strokes with chopsticks, without whisking: the whites and yolks should stay streaky, which is what gives the fluffy texture.
7. Cook one bowl at a time in a small 8 inch (20 cm) skillet with a lid. Add half the sauce and half the onion, bring to a simmer over medium heat, and cook 2 to 3 minutes, until the onion is soft and translucent. Add half the chicken in one layer, skin side down, and simmer 5 to 6 minutes, turning halfway, until no longer pink and it reaches 165°F (74°C) inside.
8. Pour two-thirds of one bowl of egg in a spiral over the chicken, from the edge toward the center. Cover and cook 30 to 40 seconds over medium heat, until the edges set. Pour in the rest of the egg, scatter half the scallions, cover, turn off the heat, and wait 30 seconds: the top should be glossy and still slightly wobbly.
9. Fill a large bowl with half the hot rice. Tilt the skillet over it and slide everything onto the rice in one motion, with all the sauce. Sprinkle with a little shichimi togarashi. Repeat right away with the remaining ingredients for the second bowl.