Steps

1. Remove thick tendons and blood vessels from 1 chicken thigh.
   🕒 01:39
2. Remove the tendon cluster at the end of the leg and excess fat between the skin and meat of 1 chicken thigh.
   🕒 02:11
3. Stretch the skin of 1 chicken thigh and make cuts with a knife.
   🕒 02:55
4. Sprinkle a pinch of salt and a little shichimi togarashi on 1 chicken thigh and let it sit for about 10 minutes to absorb.
   🕒 03:03
5. Slice 1/4 onion into 1-2cm thick pieces.
   🕒 03:32
6. Separate the leaves and stems of mitsuba to taste and roughly chop each.
   🕒 03:54
7. Crack 3 eggs into a bowl. First, break the viscosity of the egg whites, then lightly mix the whole eggs.
   🕒 04:03
8. Add a small amount of oil to a frying pan and grill 1 chicken thigh, skin-side down. Press with a spatula to grill until fragrant. Once browned, remove from the pan. 【This is the key!】 Grilling slowly from low heat allows the fat between the skin and meat to render, creating an even and beautiful golden-brown color.
   🕒 04:30
9. Add 1/4 onion to the frying pan used to grill the chicken and sauté over low heat until softened.
   🕒 05:29
10. Cut the grilled chicken thigh into bite-sized pieces for the oyakodon.
    🕒 05:38
11. Return the cut chicken thigh to the frying pan with the sautéed onions and stir-fry lightly until fragrant.
    🕒 06:05
12. Add 2 tbsp soy sauce to the frying pan with the chicken and onions and reduce.
    🕒 06:08
13. Once the soy sauce has reduced, add 2 tbsp sake and 2 tbsp mirin at the same time. Continue to reduce until the liquid is less than half. 【This is the key!】 Since egg will be added later, make the base flavor concentrated here to avoid dilution. When bubbles appear and the liquid thickens, it's a sign of caramelization.
    🕒 06:17
14. Add 100-150ml chicken consommé to the reduced liquid in the pan and simmer to let the chicken absorb the umami of the broth.
    🕒 07:02
15. Once the liquid has reduced nicely, pour 1/3 of the prepared egg mixture over the entire surface.
    🕒 08:02
16. Cover and steam for 30 seconds to 1 minute to cook the first egg. At this time, add the chopped mitsuba stems.
    🕒 08:21
17. Once thickened and cooked, pour 1/2 of the remaining egg mixture over the entire surface.
    🕒 08:37
18. Once the second egg has cooked, turn off the heat completely and pour the remaining egg mixture over the entire surface.
    🕒 08:56
19. Cover and let it cook for 30 seconds to 1 minute with residual heat to achieve a half-cooked consistency.
    🕒 09:04
20. Serve the oyakodon over rice in a bowl. Finish by topping generously with the chopped mitsuba leaves. Completed!
    🕒 09:23