Steps

1. Cut 150g chicken thigh into 1-2cm cubes. 【This is the key!】 Smaller pieces absorb more sauce than large chunks.
   🕒 00:11
2. Slice 1/2 onion (60g) into 1cm thick slices. 【This is the key!】 This makes them easier to cook and shortens the cooking time.
   🕒 00:36
3. Finely mince 5g peeled ginger.
   🕒 00:58
4. Lightly beat 2 eggs until about 70-80% mixed. 【This is the key!】 Leaving some streaks of egg white creates a beautiful yellow and white gradient.
   🕒 01:13
5. In a bowl, combine 50ml water, 1 tsp (5g) sugar, 4 tsp (20ml) soy sauce, 2 tsp (10ml) sake, 1 tsp (5ml) mirin, and 1g kombu. Mix well.
   🕒 01:40
6. Let the combined sauce mixture sit for 30-40 minutes to allow the kombu's flavor to infuse.
   🕒 02:03
7. In a small, cold pot, add vegetable oil and the minced ginger. Heat over low heat for a few minutes.
   🕒 02:14
8. Once the ginger becomes fragrant, add the sliced onion. 【This is the key!】 While many recipes simmer onions with the sauce, sautéing them with ginger significantly enhances their aroma.
   🕒 02:28
9. Add a pinch of salt to the onions and cook over medium heat for 3-4 minutes.
   🕒 02:43
10. Once the onions are slightly softened, remove the pot from the heat and let it cool for 5-6 minutes.
    🕒 02:57
11. Return the cooled pot to low heat.
    🕒 03:16
12. Add the cut chicken thigh.
    🕒 03:22
13. Gently simmer the prepared sauce to create the broth. 【This is the key!】 Kombu's umami is best extracted around 60°C (140°F), so heat slowly. Cooling the pot beforehand prevents it from boiling too quickly.
    🕒 03:27
14. After 7-8 minutes, remove the kombu.
    🕒 03:49
15. The chicken is cooked when it has a slight bounce. 【This is the key!】 Be careful not to overcook, as it will become tough.
    🕒 04:00
16. Now, increase the heat to medium.
    🕒 04:08
17. Add the beaten eggs.
    🕒 04:17
18. Do not stir the eggs until they start to set after a few seconds.
    🕒 04:24
19. Gently swirl the pot to prevent the eggs from sticking to the bottom.
    🕒 04:34
20. Turn off the heat and finish the Oyakodon, which will have a fluffy, scrambled egg-like consistency.
    🕒 04:48