Fluffy & Juicy Oyakodon: Classic Japanese Chicken & Egg Rice Bowl

Slice the onion into easy-to-eat pieces, about this size, so they don't overpower the dish.

Clean the chicken thigh by removing any blood clots, tough tendons, bones, cartilage, or stray feathers. This ensures a clean taste and pleasant texture.

If you find blood clots or tendons, make a shallow cut with your knife facing outwards, and carefully slice away the tendon, leaving as much meat as possible.

Remove any cartilage, though you can save it for dishes like hamburger steak to add a bit of texture.

Thoroughly check the chicken for any remaining bones or tough tendons. Be quick; prolonged handling raises the chicken's temperature, which can cause it to spoil faster.

Turn the chicken over, smooth out any wrinkles in the skin, and check for any remaining feathers. Pluck them out if you find any.

Stretch the skin before cutting to ensure it adheres evenly to the meat.

Instead of butterflying the chicken, we'll keep it thick to retain moisture and achieve a juicy finish.

Lightly pound the chicken to tenderize it and help the flavors absorb better. After pounding, massage the meat to smooth out the surface, removing any unevenness.

Instead of cutting straight down, slice the chicken diagonally. This increases the surface area, allowing for better flavor absorption.

Add the seasoning to the chicken and massage it in. Let it marinate for 15 minutes. The sugar and salt will help retain moisture, resulting in a tender and juicy texture.

Traditionally, a specialized pan called a 'warishita' is used, but a small, shallow frying pan works well as a substitute.

Combine the seasonings in the pan and add the onions first, cooking them slowly over low heat as they take longer to cook.

Cover the pan and steam for 3-5 minutes. This activates an enzyme in the onion that breaks down compounds into sugars, increasing its sweetness.

Once the onions are about 70% cooked, add the chicken. When it comes to a boil, reduce the heat to low, cover, and steam.

Be careful not to overcook the sauce at high heat, as it can become too salty. After about a minute, flip the chicken to cook the other side and ensure the flavor is absorbed evenly.

Using a smaller frying pan is key, as larger pans can cause moisture to evaporate quickly, making it harder to cook the eggs properly.

Continue to flip the chicken every 20 seconds until it's fully cooked. Give it a taste to make sure it's just right.

In the meantime, gently beat the eggs. Here's a key tip: lightly cut the egg whites to reduce their elasticity, and break the yolks, gently mixing them with the whites.

The 'Koshi' refers to the elasticity and viscosity of the egg whites. Cutting the koshi means reducing this elasticity. If you don't, the eggs will cook like fried or poached eggs in the pan.

However, if you eliminate the elasticity completely, the eggs won't trap air and will become flat and dense when cooked. Lightly cut the egg whites, then break the yolks and gently blend them with the whites. It's okay if the yolks break while mixing the whites.

The key is not to mix the egg whites and yolks completely. Leaving streaks of white and yolk creates different textures and a more appealing look that stimulates the appetite.

Serve the rice, dividing it into about three portions. This creates air pockets between the grains, allowing the rice to stand more fluffily.

Before adding the eggs, arrange the chicken so that the most appealing pieces are on top. Then, add the eggs. Since egg whites cook slower than yolks, add the egg white clumps first, sliding them in with chopsticks to cook them through.

Cover the pan and cook for about 30 seconds. Add the remaining egg, cover, and continue cooking to your preferred doneness.

The residual heat in the pan will continue to cook the eggs, so they will become firmer. Garnish with mitsuba to finish.

If you like your eggs runny, finish cooking them at this point. By the time you serve the dish, they will be perfectly set. First, drizzle the broth over the rice, then gently slide the chicken and eggs on top for a beautiful presentation.

Tuck the eggs inward to shape the oyakodon, then garnish with mitsuba. Now, you have a perfect, juicy oyakodon!