Oyakodon - Japanese Chicken & Egg Rice Bowl

0 Start by cooking short-grain or medium-grain rice in a rice cooker or your preferred method of preparing rice.
1 In a pot, combine water and dried kelp. Simmer on low for 10 minutes then remove the kelp from the pot. 
2 Add the dried bonito flakes. Bring to a boil then reduce the heat to simmer for 30 seconds. Turn off the heat then set aside for 10 minutes.
3 Strain the dashi broth through a fine-mesh sieve. This yields about 1 cup of broth.
4 While this recipe calls for 2 servings, the oyakodon should be prepared individually for each serving. At this point, the measurements listed in the steps is for one serving or one bowl. 
5 Heat a pan over medium heat. Add the sliced onions, 1/2 cup dashi broth, 1 1/2 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon sake, 1/2 tablespoon sugar, and 1 portion of chicken thigh. 
6 Simmer for 5 minutes then flip the chicken and cook until it is no longer pink, about 2 to 3 minutes. 
7 While the chicken is cooking, whisk an egg in a small bowl. Drizzle the egg over the chicken then cover with a lid. Cook until the eggs are slightly set. 
8 Serve over a bowl of rice and garnish with scallions and/or chili oil.
9 Repeat steps 6 through 9 for the second serving.