Steps

1. Trim the root end of 1/4 onion, and thinly slice it into about 3mm thick pieces along the grain. Place the sliced onion in the frying pan.
   🕒 00:21
2. Add 200ml water, 2.5 tbsp soy sauce, 1 tbsp sugar, and 1 tbsp mirin to the frying pan and mix.
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3. Cover with a lid and cook over medium-low heat until it comes to a boil.
   🕒 01:04
4. While the onion is cooking, cut 150g chicken thigh (karaage-style is recommended) into 4 to 6 pieces. Lightly pat the cut chicken dry with paper towels.
   🕒 01:09
5. Place the cut chicken in a bag, add a pinch of salt, and mix gently. Once the salt is incorporated, add 1/2 tbsp potato starch and coat everything evenly. [This is the key!] Coating with potato starch makes the chicken tender, thickens the broth, and makes the eggs smooth.
   🕒 01:47
6. Once the onion in the frying pan is boiling, add the chicken coated with potato starch, breaking it apart.
   🕒 02:27
7. Mix lightly, cover with a lid, and cook until the chicken is done.
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8. While the chicken is cooking, beat the eggs. In a bowl, combine 2 whole eggs and 2 egg whites out of the 4 eggs. Set aside the remaining 2 egg yolks. [This is the key!] Setting aside the egg yolks allows them to be used as a topping at the end.
   🕒 02:53
9. For the beaten eggs, first lightly lift and cut the egg whites with chopsticks as you mix, then stir the whole mixture roughly to create a marbled effect. (Adjust the degree of beating to your preference.)
   🕒 03:37
10. After simmering the chicken for 3 minutes, open the lid and check if the broth has thickened.
    🕒 04:13
11. Keeping the heat on medium-low, first pour half of the beaten egg into the center of the frying pan and let it sit for about 30 seconds. [This is the key!] Creating a time lag in cooking the egg improves the finished texture.
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12. Pour the remaining beaten egg around the edges and scatter mitsuba (Japanese parsley) to taste, if desired.
    🕒 05:11
13. Cover with the lid again and cook for about 30 seconds, shaking the frying pan.
    🕒 05:30
14. Turn off the heat and serve the oyakodon topping over bowls of rice.
    🕒 05:51
15. For the finishing touch, place the 2 reserved egg yolks in the center and it's done.
    🕒 06:13