Steps

1. Thinly slice 1/4 onion.
   🕒 01:45
2. Tenderize 120g chicken thigh by pounding it. 【The Key!】 Pounding the meat makes it easier for the dashi broth and seasonings to penetrate, and also makes the meat tender.
   🕒 02:16
3. Add 2 tbsp soy sauce [A], 2 tbsp mirin [A], 2 tbsp sake [A], and 1 tsp sugar [A] to a frying pan. Bring to a boil to evaporate the alcohol and concentrate the flavors of the seasonings.
   🕒 02:54
4. Add the chicken thigh to the reduced seasonings and toss to coat, allowing it to absorb the flavor. 【The Key!】 By coating the chicken in the seasonings before adding the dashi broth, the flavor is deeply infused in a short amount of time.
   🕒 03:49
5. Add 100ml dashi broth and bring to a boil.
   🕒 04:27
6. Once boiling, add the onion and continue to simmer. Cook until the chicken and onion are tender and their flavors have developed.
   🕒 04:44
7. Lightly beat 3-4 eggs, focusing mainly on the egg whites. It's okay if some of the yolk remains. 【The Key!】 By cooking the egg whites first, you achieve a good balance in how the yolk and whites cook.
   🕒 05:25
8. Pour only the lightly beaten egg whites into the simmering frying pan and cover with a lid to steam lightly.
   🕒 05:57
9. Gently mix the remaining eggs about 3-5 times, just enough to lightly combine the yolks and whites.
   🕒 06:16
10. If desired, add mitsuba, to taste, and cover with a lid to steam.
    🕒 06:38
11. Remove the lid again and pour the remaining eggs over the entire mixture.
    🕒 07:00
12. Cover with a lid and steam until the eggs reach your desired consistency. 【The Key!】 On a home frying pan, steaming over low heat with the lid on while checking periodically will result in melty, creamy eggs.
    🕒 07:02
13. Turn off the heat and adjust the steaming with residual heat.
    🕒 07:47
14. Serve over warm rice.
    🕒 07:57