Steps

1. For Oyakodon, thinly slice 50g onion.
   🕒 04:12
2. Cut 90g chicken thigh into small pieces.
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3. Put 150g firm tofu into a bowl and mash it thoroughly with a whisk or fork.
   🕒 05:37
4. Heat the mashed firm tofu in a microwave (without plastic wrap) for 3-4 minutes to remove moisture.
   🕒 06:46
5. Discard the water drained from the microwaved tofu.
   🕒 10:49
6. Add 1 tbsp soy sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 tsp Hondashi (Japanese dashi powder), and 2 tbsp water to a frying pan.
   🕒 07:07
7. Add the ingredients, chicken thigh and onion, and heat over medium heat.
   🕒 07:37
8. Cover and simmer until the chicken is cooked through and the onion is tender.
   🕒 09:32
9. Pour in 1 beaten egg, cover and simmer over low heat. Once the egg sets, turn off the heat.
   🕒 12:20
10. Serve in a bowl and top with chopped green onion to taste.
    🕒 14:21
11. Sprinkle with Shichimi Togarashi (Japanese seven spice blend) if desired.
    🕒 14:36
12. For Chinese-style Crab Zosui, put 200ml water in a pot.
    🕒 18:58
13. Add 150g silken tofu to the pot and roughly break it apart with your hands.
    🕒 19:04
14. Add 40g crab sticks to the pot.
    🕒 19:17
15. Add 1 and 1/3 tsp chicken broth powder, 1 tsp potato starch, 1 tsp oyster sauce, and 4 shakes black pepper to the pot.
    🕒 19:36
16. Break up the tofu further and mix everything well. [Tip!] Breaking the tofu thoroughly gives it a rice-like texture. Mix well before heating to prevent the potato starch from clumping.
    🕒 20:13
17. Heat over medium heat.
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18. Once it boils, turn off the heat once and pour in 1 beaten egg.
    🕒 24:17
19. Turn the heat back on, simmer vigorously until the egg sets as part of the ingredients, then turn off the heat.
    🕒 25:01
20. Drizzle with 1 swirl sesame oil.
    🕒 25:19
21. Transfer to a bowl and garnish with chopped green onion to taste.
    🕒 25:34
22. Drizzle with chili oil if desired.
    🕒 26:43
23. Reheat the prepared Oyakodon in the microwave for about 1 minute.
    🕒 27:11