Oyakodon (Chicken and Egg Rice Bowl)

Rice

1. Add the rice into a fine sieve and place the sieve in a large bowl filled with cold water in the sink.
2. Rub it very quickly, lift the sieve and change the water in the bowl.
3. Immerse the strainer again in the bowl and rub the rice between the palms of both hands by mixing it.
4. While rubbing the rice, change the water 6 or 7 times until the water is completely clear.
5. Drain the rice and let it dry in the sieve for 30 minutes to an hour.
6. Place the rice in a large thick-bottomed pot and add the same amount of cold water.
7. Soak the rice in the liquid for 45 minutes.
8. Cover the pan with a tight fitting lid and bring to a boil over high heat.
9. Reduce heat very gently, so that the liquid barely simmers and cook for 15 minutes or until all the liquid is absorbed. The lid should never be lifted.
10. Remove the pot from the heat without uncovering it and continue to steam for 15 to 20 minutes.

Oyako

1. Cut the chicken legs diagonally and cut them into pieces about 1 inch long.
2. In a saucepan, add the mirin and sake and boil over medium heat.
3. Add the dashi, soy sauce and sugar, and boil again.
4. Add a layer of onions and place the chicken on top. Cover and boil.
5. Skim off the foam and fat, and cook over medium heat for 10 minutes.
6. Gently and evenly add the beaten egg over the chicken and onion. Cover and simmer until the egg is cooked to your liking.
7. Shake the pan from time to time so that the egg and chicken do not stick to the pan.
8. Add half of the mitsuba just before removing from the heat.
9. Divide the rice into two bowls.
10. Place the chicken and egg on top of the rice and pour the sauce over it, to taste.
11. Garnish with chives and the other half of the mitsuba.
12. Serve immediately.