Steps

1. Thinly slice 1/2 pc of scallion on a diagonal.
   🕒 02:11
2. Separate the leaves and stems of 4 sprigs of mitsuba.
   🕒 03:02
3. Finely chop the mitsuba stems into small pieces. [This is the secret!] Chopping them finely releases their aroma and adds a nice accent to each bite.
   🕒 03:18
4. Remove bones and visible sinew from 200g of chicken thigh.
   🕒 04:03
5. Cut the chicken into bite-sized, thin slices so it cooks quickly.
   🕒 04:48
6. Rub 1 tsp of sugar into the chicken and let it rest until dissolved. [This is the secret!] Rubbing in sugar makes the chicken moist and juicy.
   🕒 05:22
7. Once the sugar has dissolved, rub 2 tsp of soy sauce into the chicken.
   🕒 05:37
8. In a bowl, combine 200cc of dashi stock, 100cc of mirin (sweet rice wine), and 50cc of soy sauce to make the simmering liquid (B). [This is the secret!] For a perfectly balanced Oyakodon, the ideal ratio for the simmering liquid is Dashi Stock 4 : Mirin 2 : Soy Sauce 1.
   🕒 05:48
9. Lightly beat 4 eggs, 2 for each serving. [This is the secret!] The egg mixture is perfect for Oyakodon when the whites and yolks are not completely mixed, with some separation remaining.
   🕒 06:21
10. Place cooked rice to taste in a bowl and sprinkle with a little shredded nori seaweed.
    🕒 06:47
11. In a small frying pan, add half of the simmering liquid (B), half of the seasoned chicken, scallions, and half of the mitsuba leaves. (For one serving).
    🕒 07:37
12. Heat the frying pan over medium heat and bring the simmering liquid to a boil. [This is the secret!] Boil the simmering liquid thoroughly to eliminate the raw alcohol smell from the mirin.
    🕒 08:16
13. Once the simmering liquid boils, cook the chicken, flipping it to ensure even cooking.
    🕒 08:23
14. When the chicken is cooked, pour half of the beaten egg mixture over it, starting from the center and moving outwards.
    🕒 08:44
15. Maintain a heat between low and medium, gently swirling the outer egg into the center as it cooks.
    🕒 09:11
16. When the first layer of egg is almost set, pour the remaining beaten egg mixture in the same way.
    🕒 09:41
17. Gently mix by moving the outer parts inward and inner parts outward, cooking until half-set. [This is the secret!] The dish will continue to cook from residual heat, so turning off the heat a little early is key to achieving a half-cooked consistency.
    🕒 09:54
18. Place the finished Oyakodon over the rice in the bowl.
    🕒 10:52
19. Garnish with the finely chopped mitsuba.
    🕒 11:01
20. Make the second serving in the same way.
    🕒 08:02