Steps

1. Thinly slice 140g onion and remove the stem from 50g enoki mushrooms, then chop them finely.
   🕒 03:08
2. Trim excess fat and sinew from 300g chicken thigh and cut into bite-sized pieces.
   🕒 04:19
3. Place the cut chicken thigh in a bowl, add 1 tsp sugar and 2 tsp soy sauce for marinating, rub together, and let it soak for 10-15 minutes.
   🕒 04:42
4. In a separate bowl, mix 200cc water, 1 tsp Japanese dashi granules, 100cc mirin, and 50cc soy sauce to make the seasoned broth.
   🕒 07:06
5. Heat a little salad oil in a frying pan. Add half of the sliced onion and all the enoki mushrooms and stir-fry until softened. 【The key here!】 Stir-frying the onion brings out its sweetness.
   🕒 07:37
6. Once the vegetables have softened, add the marinated chicken thigh and 5g butter. Stir-fry until fragrant and browned.
   🕒 08:54
7. Add the seasoned broth, remaining onion, and the stems of the mitsuba, and simmer.
   🕒 09:55
8. Lightly skim off any scum that appears during simmering. Taste and adjust seasoning once the chicken is cooked.
   🕒 10:29
9. Crack 4 eggs into a separate bowl and lightly beat them until the whites and yolks are just mixed. 【The key here!】 Don't overmix to maintain the texture of the egg.
   🕒 11:08
10. Lower the heat slightly. Pour half of the beaten egg over the ingredients, drawing circles from the center outwards. Let it cook until semi-done, absorbing the broth.
    🕒 11:38
11. Pour in the remaining egg in the same way and cook until it reaches your desired runny consistency. 【The key here!】 Adding the egg in two batches creates a delightfully runny texture.
    🕒 12:27
12. Serve rice in a bowl and top with the oyakodon mixture from the pan, which has been removed from the heat.
    🕒 12:47
13. Garnish with your desired amount of mitsuba and it's ready to serve.
    🕒 13:01