Steps

1. Finely chop the mitsuba and separate the stems from the leaves. Thinly slice the 1/4 onion (60g) against the grain.
   🕒 03:14
2. Cut the 120g chicken thigh into bite-sized pieces (about 3 portions, then thinly sliced).
   🕒 05:25
3. Microwave the 3g bonito flakes for 40 seconds, then crush them with your hands until powdered.
   🕒 06:18
4. Heat a small frying pan and cook the chicken thigh skin-side down until crispy. You don't need to cook the entire piece; just cook until oil is rendered from the skin, then remove.
   🕒 06:44
5. Turn off the heat and add the sliced onion, 1 tbsp and 1 tsp soy sauce, 2 tbsp and 1 tsp mirin, 2 tbsp water, the powdered bonito flakes, and 3 pinches MSG(Ajinomoto) to the frying pan.
   🕒 07:55
6. Place the frying pan over medium heat and bring to a boil. Once boiling, reduce to low heat, cover, and simmer for 2-3 minutes until the onions are tender.
   🕒 09:00
7. Lightly beat 1 egg, leaving some separation between the white and yolk. Pour it into the simmering frying pan, cover, and cook over low heat for 50 seconds.
   🕒 09:52
8. Lightly beat the other egg in the same way.
   🕒 10:31
9. After 50 seconds, add the lightly beaten 1 egg and the chopped mitsuba to the frying pan. Cover again and cook over low heat for 1-2 minutes until the egg reaches your desired level of doneness. [This is the key!] Turn off the heat when you see it's at your preferred half-cooked state.
   🕒 10:59
10. Serve 200g of cooked rice in a bowl.
    🕒 11:56
11. Place the cooked egg and chicken on top of the rice, and garnish with any remaining mitsuba if desired.
    🕒 12:33
12. Sprinkle with shichimi togarashi to taste, and it's ready.
    🕒 14:27