Steps

1. Set aside 2-3 leaves of mitsuba for garnish.
   🕒 00:25
2. Peel the onion and remove the root end.
   🕒 00:30
3. Cut the onion in half lengthwise, trim the root end, and slice into thick 1cm pieces.
   🕒 01:17
4. Trim excess fat and skin from the chicken thigh.
   🕒 01:28
5. Make an incision in the thick white sinewy part of the chicken thigh, open it up, and cut into pieces slightly larger than bite-sized.
   🕒 01:55
6. Crack 4 eggs into a bowl. Separate 2 of the yolks into a separate container. [This is the trick!] This prevents the eggs from overcooking and creates a melty texture when used in the final step.
   🕒 03:00
7. In a bowl, combine 100ml dashi stock, 2 tbsp sake, 2 tbsp mirin, 2 tbsp soy sauce, and 1 tsp sugar.
   🕒 03:18
8. Heat 1 tsp salad oil in a frying pan over medium heat.
   🕒 03:41
9. Place the chicken thigh, skin-side down, in the frying pan and sear over medium heat until browned.
   🕒 03:47
10. Wipe away any excess fat that comes out of the chicken thigh with a paper towel.
    🕒 04:06
11. Add the onion and stir-fry until softened, allowing it to absorb the flavor from the chicken.
    🕒 04:23
12. Reduce heat to low, add the prepared seasoning mixture, and simmer for 2-3 minutes until the chicken is cooked through.
    🕒 05:03
13. Pour about half of the beaten egg mixture over the pan, starting from the center and spreading outwards.
    🕒 05:19
14. Pour the remaining beaten egg mixture again from the center outwards, and heat without a lid.
    🕒 05:54
15. Turn off the heat and let the residual heat cook the eggs to your desired doneness. [This is the trick!] Cooking without a lid using residual heat ensures a melty egg texture.
    🕒 06:06
16. Serve hot rice in a bowl, create a small hollow, and place the reserved egg yolks on top.
    🕒 06:26
17. Garnish with mitsuba and serve. Sprinkle with ichimi or shichimi chili pepper if desired.
    🕒 06:32