Pan-Seared Tender Oyako Don

Slice 1/8 of an onion thinly.

Cut the white part of 0.5 green onion diagonally, and cut the green part into short pieces, slice them finely, and soak in ice water.

Prepare 1 chicken thigh, slice open the thick parts to adjust thickness, and pierce with a knife to cut the connective tissue and prevent curling when pan-searing.

Preheat the pan over medium heat, place 1 chicken thigh skin-side down, and pan-sear slowly over medium-low heat until the skin turns golden and fragrant.

Remove the seared chicken, place it skin-side down on the cutting board, and slice diagonally from the softer parts into thin pieces.

Prepare a bowl, pour in 80ml dashi, 20ml soy sauce, and 20ml mirin, and mix well to make the golden ratio donburi sauce.

Pour the mixed donburi sauce into the frying pan, bring to a boil over medium heat, add the onion and white part of the green onion, and simmer over low heat until the onion softens.

Place the chicken slices into the pan with the skin-side up and raw meat facing down, and simmer over low heat for 2 to 3 minutes until fully cooked.

Prepare 2 eggs and beat them lightly, pour the egg mixture into the pan in two batches, first pouring half with more egg white, simmer over low heat until the white sets slightly, then pour in the egg yolk and cook to your desired doneness.

Slide the cooked creamy egg and chicken over a bowl filled with 1 bowl of cooked rice, and top with green onion shreds, nanami powder, and shredded nori to finish.