Steps

1. Cut the chicken thigh into bite-sized pieces.
   🕒 02:05
2. Cut the onion into slightly thicker slices, 30g-35g, so that sweetness and texture remain.
   🕒 03:25
3. Add 2 tbsp Ninben Tsuyu no Moto Gold and 50cc water to a small frying pan.
   🕒 03:43
4. Add the chicken thigh and onion to the frying pan, cover, and simmer for about 5-10 minutes.
   🕒 05:21
5. Whisk 2 eggs thoroughly.
   🕒 05:31
6. Reduce heat to low and add 2/3 of the whisked eggs.
   🕒 07:42
7. Once the eggs have set, add the remaining eggs, lightly breaking them up, and cook until semi-set. 【Chef's Tip!】 By using thoroughly whisked eggs, typical of an established restaurant, you eliminate the gooey texture of egg whites and can savor a delicate dashi flavor.
   🕒 08:57
8. Serve 200g warm cooked rice in a bowl, top with the oyakodon, and it's complete.
   🕒 09:52
9. Cut the eggplant into irregular chunks.
   🕒 13:16
10. Cut the bacon into easy-to-eat pieces.
    🕒 13:59
11. In a bowl, toss the cut 1 eggplant (90g) with 1.5 tsp olive oil.
    🕒 16:08
12. Cover with plastic wrap and heat in a 600W microwave for 2 and a half minutes.
    🕒 16:26
13. Add 40g bacon to a frying pan without oil, fry until lightly browned, then remove to a plate.
    🕒 16:44
14. Add the microwaved eggplant to the pan where the bacon was fried and sauté thoroughly.
    🕒 18:05
15. In a separate pot, bring water to a boil with salt (10g per 1L water), then cook 100g of 1.4mm pasta al dente (about 4 minutes), firmer than the package directions.
    🕒 18:53
16. Add 2 tbsp pasta cooking water to the pan with the sautéed eggplant, then add the 100g cooked pasta.
    🕒 20:53
17. (While simmering the pasta) Add 5 tsp Ninben Tsuyu no Moto Gold and toss to coat.
    🕒 21:34
18. Add 10g butter and mix thoroughly to emulsify.
    🕒 22:07
19. Serve in a dish, sprinkle with scallions to taste, and it's complete.
    🕒 23:28