Steps

1. Remove excess sinew, fat, and skin from the chicken thigh. 【Here's the tip!】 This pre-treatment significantly changes the final result.
   🕒 02:17
2. Cut the pre-treated chicken thigh into bite-sized pieces. Separate the sinewy parts from the tender meat along the center line and cut each into bite-sized pieces. 【Here's the tip!】 This cutting method results in a tender and easy-to-eat texture.
   🕒 02:36
3. Place the cut chicken thigh into a Ziploc bag or plastic bag.
   🕒 03:14
4. First, add 1/3 tsp sugar to the bag and knead thoroughly. 【Here's the tip!】 Kneading the sugar in first ensures the flavor penetrates the meat.
   🕒 03:21
5. Next, add 1 tbsp cooking sake and 1/3 tsp chicken bouillon powder and knead thoroughly again.
   🕒 03:44
6. Remove air from the bag, seal it, and marinate in the refrigerator for 30 minutes.
   🕒 03:53
7. To beat the eggs, first crack 2 eggs into a bowl.
   🕒 04:15
8. Add only the egg whites from the remaining 1 egg to the first bowl, and separate the yolk into another bowl.
   🕒 04:27
9. Mix the eggs in the bowl with the egg whites by cutting the whites with chopsticks. Once large lumps are gone, lightly mix in the yolk. 【Here's the tip!】 Overmixing will cause the yolk to remain slightly lumpy.
   🕒 04:49
10. Add 1/3 tsp mentsuyu to the separated yolk and mix well. 【Here's the tip!】 Adding this yolk later enhances umami and creates a rich finish.
    🕒 05:29
11. In a frying pan, combine 150ml water and 1/2 tsp dashi granules and mix to make dashi broth.
    🕒 06:15
12. Add 2 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp sugar to the dashi broth and mix well.
    🕒 06:42
13. Heat the frying pan over medium heat and bring to a boil once. Heat while stirring occasionally.
    🕒 06:50
14. Once boiling, turn off the heat once.
    🕒 07:01
15. Arrange the marinated chicken thigh from the refrigerator in the frying pan, skin-side down.
    🕒 07:05
16. Reheat over medium-low heat and simmer for 5-6 minutes. If the surface is exposed from the cooking liquid, flip occasionally to reduce the liquid.
    🕒 07:29
17. Remove any scum that appears during simmering.
    🕒 07:55
18. After simmering for about 6 minutes, turn off the heat.
    🕒 08:11
19. Cover with a lid and let steam for 5 minutes. 【Here's the tip!】 Steaming with residual heat ensures the chicken is cooked through and tender.
    🕒 08:15
20. Open the lid, flip the chicken once, and coat evenly with the cooking liquid.
    🕒 08:31
21. Return to medium heat and bring to a boil again.
    🕒 08:41
22. Once re-boiling, reduce heat to low.
    🕒 08:49
23. Pour half of the egg liquid (where whites and yolks are mixed) over the chicken, letting it flow down chopsticks.
    🕒 08:54
24. Once half is poured, cover with a lid and heat for 1 minute.
    🕒 09:10
25. Open the lid and pour the remaining egg liquid over the chicken.
    🕒 09:19
26. Cover with a lid again and heat for 30 seconds.
    🕒 09:29
27. After 30 seconds, turn off the heat.
    🕒 09:39
28. Finally, drizzle the yolk mixed with mentsuyu over the entire dish. 【Here's the tip!】 Adding the rich yolk at the end enhances the umami.
    🕒 09:42
29. Bring to a boil again, and once simmering, turn off the heat and cover with a lid. Let steam for 30 seconds with the lid on.
    🕒 09:55
30. Open the lid, and serve the creamy Oyakodon over cooked rice to complete the dish.
    🕒 10:10