Steps

1. Remove the core from 1/4 onion and cut into wedges.
   🕒 00:19
2. Make shallow cuts in the thick parts of 1/2 chicken thigh and remove any sinew. [This is the trick!] Make cuts in the thick parts so that the heat penetrates evenly.
   🕒 00:31
3. Heat a frying pan over high heat and add 1 tbsp vegetable oil.
   🕒 00:47
4. Place the chicken thigh skin-side down in the frying pan and sear.
   🕒 00:53
5. Reduce heat to medium-low and cook slowly until the skin is crispy.
   🕒 01:01
6. Remove the chicken from the frying pan and set aside skin-side up. [This is the trick!] Placing the skin side up allows residual heat to cook the meat.
   🕒 01:23
7. In the same frying pan used to cook the chicken, add 100ml water, 2 tbsp mentsuyu, and 3g sugar, and mix well.
   🕒 01:31
8. Cut the cooked chicken into bite-sized pieces.
   🕒 01:57
9. Add the sliced onion, 30g shimeji mushrooms, and the bite-sized chicken to the frying pan and spread evenly.
   🕒 02:10
10. Turn the heat to high and cook the chicken and vegetables thoroughly, flipping occasionally to ensure the chicken is cooked through.
    🕒 02:26
11. Crack 2 eggs into a bowl and whisk lightly, just enough to break up the yolks and whites without fully combining.
    🕒 02:43
12. Pour the egg mixture into the frying pan in two additions. [This is the trick!] Pouring it all at once will prevent it from cooking properly, so divide it into two pours.
    🕒 02:57
13. Once the egg is added, turn off the heat, cover with a lid, and let it finish cooking with residual heat.
    🕒 03:12
14. Once the heat is turned off, serve over 200g cooked rice in a bowl.
    🕒 03:28
15. Garnish with mitsuba.
    🕒 03:41