👨‍🍳 作り方

1. 1

   Cut the chicken thighs into bite-sized pieces. Thinly slice the onion.

   💡 プロのコツ: Ensuring even bite-sized pieces helps the chicken cook uniformly.
2. 2

   In a small bowl, lightly beat the eggs. Do not over-beat; you want streaks of yolk and white visible.

   💡 プロのコツ: Lightly beating the eggs creates a more appealing texture in the finished dish.
3. 3

   In a small skillet or oyakodon pan, combine the dashi stock, soy sauce, mirin, and sugar. Add the sliced onion and bring to a simmer over medium heat.

   💡 プロのコツ: A dedicated oyakodon pan is ideal, but a small skillet works well.
4. 4

   Add the chicken pieces to the simmering sauce. Cook for about 5-7 minutes, or until the chicken is cooked through, stirring occasionally.

   💡 プロのコツ: Don't overcrowd the pan; cook in batches if necessary.
5. 5

   Pour about two-thirds of the beaten egg mixture evenly over the chicken and onion. Cover the skillet and cook for 1-2 minutes, or until the egg is about 70% set.

   💡 プロのコツ: Covering helps the egg cook evenly with gentle heat.
6. 6

   Pour the remaining egg mixture over the top. Scatter some of the sliced green onions. Cover again and cook for another 30 seconds to 1 minute, until the egg is cooked to your desired doneness (slightly runny is traditional).

   💡 プロのコツ: Adjust cooking time based on how you like your egg cooked.
7. 7

   Gently slide the oyakodon mixture from the skillet over a bowl of hot steamed rice.

   💡 プロのコツ: Use a spatula to help guide the mixture onto the rice.
8. 8

   Garnish with remaining sliced green onions and mitsuba or parsley, if using. Serve immediately.

   💡 プロのコツ: Serve with Japanese chili powder (shichimi togarashi) on the side for those who like a little spice.