Steps

1. Slice 1/2 onion (or 1 if small) vertically into thin strips.
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2. Remove excess fat, cartilage, etc. from 1 chicken thigh.
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3. Make shallow cuts along the grain of the chicken thigh with a knife. 【This is the key!】 Cutting the grain makes the meat tender.
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4. Add 2 tbsp sake and 2 tbsp mirin to a frying pan and heat to evaporate the alcohol.
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5. Add 2 tbsp minus a little sugar, 2-3 tbsp mentsuyu (3x concentrate), and 100cc water to the frying pan.
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6. Add the sliced onion to the frying pan and simmer.
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7. Once the onion becomes slightly translucent, add the prepared chicken thigh.
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8. Once the chicken is cooked, taste and adjust seasoning with 1 tbsp soy sauce, mentsuyu, sugar, or mirin as needed.
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9. (Optional) Add fu (wheat gluten) to taste, rehydrated in water and squeezed dry, and simmer briefly.
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10. Pour in the beaten 2 eggs all over the pan.
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11. Scatter mitsuba to taste.
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12. Cover with a lid and cook over low heat until the eggs are half-cooked or to your desired doneness. 【This is the key!】 The eggs will continue to cook from the residual heat, so turn off the heat slightly before they reach your desired doneness.
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