Steps

1. Remove excess skin from 1 chicken thigh. [Here's the Tip!] Too much skin can make it greasy, so remove it if you're concerned.
   🕒 01:53
2. Cut the chicken thigh in half lengthwise, and slice thinly if it's thick. [Here's the Tip!] Slicing thinly allows it to cook faster and ensures it's evenly cooked while retaining a meaty texture.
   🕒 02:21
3. When cutting the chicken thigh, place the skin side down.
   🕒 02:53
4. In a small frying pan or pot, combine 150cc water, 50cc mentsuyu, 1 tsp sugar, and 1 tbsp mirin. Mix well to dissolve the sugar. [Here's the Tip!] Using a small frying pan helps to reduce the evaporation of the broth, preventing the flavor from becoming too strong.
   🕒 03:36
5. Add the cut chicken thigh and heat over medium heat.
   🕒 04:01
6. Cut 1/2 onion to your desired thickness. [Here's the Tip!] For a crisp texture, cut about 5mm thick; for a softer texture, cut thinly.
   🕒 04:26
7. Lightly beat 2 eggs. [Here's the Tip!] Don't overmix; mix just enough so the whites and yolks aren't completely blended. This creates a beautiful gradient of white and yolk when cooked, resulting in a rich flavor.
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8. Once the broth with the chicken is boiling, cover with a lid and simmer over medium heat for 3 minutes.
   🕒 05:39
9. After 3 minutes, remove the lid, add the onion, immerse it in the broth, cover again, and simmer over medium heat for 2 minutes.
   🕒 06:32
10. Dissolve 1 tsp potato starch in 1 tsp water to make a slurry. Create a space in the center of the broth, add the slurry while stirring, and thicken.
    🕒 07:32
11. Once thickened, pour the beaten egg from the edge of the pan, immediately turn off the heat, cover with a lid, and steam for 1 minute.
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12. After 1 minute, if the egg is not cooked to your liking, heat over low heat until it reaches your desired doneness. [Here's the Tip!] Continuous boiling will make the egg tough. It's better to turn off the heat once it starts to boil and let it sit for about 30 seconds.
    🕒 08:44
13. Fill a donburi bowl with 2 servings of warm cooked rice.
    🕒 09:24
14. Gently place the prepared oyakodon topping onto the rice without mixing. [Here's the Tip!] Using a large spoon or spatula to carefully place the topping makes for a beautiful presentation.
    🕒 09:46
15. Sprinkle with chopped green onions and white sesame seeds as desired, and it's ready.
    🕒 10:09