Easy Oyakodon

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1. 1Step 1: Cut 300 g boneless chicken thigh into bite-size pieces and place them in a bowl. Sprinkle with 1 pinch salt and 1 tbsp all-purpose flour, and mix until evenly coated.
2. 2Step 2: Heat a frying pan on medium and once hot, add 1 tsp cooking oil. Place the chicken pieces skin-side down in a single layer and fry until crispy and golden, about 2-3 minutes.
3. 3Step 3: Flip and sear the other side. When there is no more pink visible, turn off the heat and transfer the chicken to a plate.
4. 4Step 4: Wipe the pan with kitchen paper to remove excess oil and pour in 100 ml dashi stock, 3 tbsp mirin, 1 tbsp light brown sugar, and 1 tsp Chinese-style chicken bouillon powder. Mix well, then add ½ onion (thinly sliced) to the broth and simmer over medium heat until softened.
5. 5Step 5: Pour 2 tbsp Japanese soy sauce (koikuchi shoyu) around the pan and add the chicken pieces back in, evenly spaced apart.
6. 6Step 6: Separate the whites and yolks of 3 eggs into two bowls.
7. 7Step 7: Whisk the egg whites and pour them around the pan. (Do not add the yolks yet.)
8. 8Step 8: Place a lid on top and cook for a few minutes, or until the whites are just starting to turn opaque.
9. 9Step 9: Reduce the heat to the lowest setting and remove the lid. Whisk the egg yolks and pour them around the pan. Place the lid back on and continue to steam-cook until the eggs reach your preferred doneness. (Authentic oyakodon should have eggs that are only just cooked, slightly runny yolks are recommended.)
10. 10Step 10: Use a spatula to divide the egg into pieces that will fit on top of your serving bowls. Dish up 2 portions cooked Japanese short-grain rice, then use a spatula or large serving spoon to scoop the egg and chicken mixture onto the rice.
11. 11Step 11: Drizzle any leftover sauce in the pan evenly over each portion and garnish with kizami nori (shredded nori) and/or Japanese wild parsley (mitsuba). Enjoy!