dashi, you can use scratch or instant. In a bind, chicken stock will work.
sliced green onions
Break 2 eggs into a bowl, and lightly beat the eggs, make sure that the whites and the yolk are not completely incorporated. It should look partially separated.
Combine the onions, chicken, kamaboko, mirin, soy sauce, sake, and dashi in a 6 inch non stick pan and place over high heat. When the liquid comes to a boil, reduce the heat and simmer for about 3 minutes, until the chicken cooks through. Move the pan around as it cooks.
While the broth is still lightly simmering, pour three-fourths of the egg mixture over the chicken, onions, and broth. Leave the pan still and do not mix for about 1 minute.
Add the remaining one-fourth egg over the ingredients in the pan. Cover the skillet and cook for 30 seconds more. Turn off the heat, and let the oyakodon rest, covered, for 1 minute.
While the oyakodon is resting, portion the rice into a bowl. Gently slide the Oyako into the bowl and garnish with the green onions, furikake and togarashi. Serve immediately.