Oyako-don

Prep

1. Cut the chicken thigh into small pieces.
2. Slice the onion.
3. Beat the eggs in a separate bowl.
4. Mix the soy sauce, sake, and mirin for the sauce.

Cooking

1. Heat oil in a skillet, place the chicken skin-side down, and sprinkle with salt.
2. Cover the meat with foil and press down with a heavy object, fry over medium heat for 6 minutes until golden brown.
3. Flip the meat, fry the other side for 1 minute, then transfer to a plate and cut into serving pieces.
4. In the same skillet, add the onion and fry until golden brown.
5. Add the prepared sauce mixture and bring to a boil.
6. Return the chicken to the skillet and simmer for 2 minutes.
7. Add water, granulated dashi, and sugar, and heat until the sugar dissolves.
8. Pour in 60% of the beaten eggs, cover with a lid, and heat for 1 minute.
9. Add the remaining eggs and chopped green onions.
10. Turn off the heat, cover with a lid, and let stand for 30 seconds before serving.

Tips & tricks

• Adding the eggs in two stages creates a combination of soft and slightly set textures.
• To serve, place the dish over a portion of cooked rice.