Oyakodon

Ingrédients

• Kombu 50g
• Katsuobushi 10g
• Boneless chicken thigh 200g
• Onion 1ea
• mitsuba 10g
• Egg 1ea
• Cooked rice 200g
• Soy sauce 2tbsp
• Sugar 1tbsp
• Water 1l

1. To make the broth ichibandashi, put water and kombu in a pot and bring it to a boil over high heat.
2. Meanwhile, slice the onion and chop the mitsuba.
3. Once the broth pot is boiling, reduce the heat and let it simmer for about 30 minutes on low heat. Then add the katsuobushi and turn off the heat immediately. Once the katsuobushi settle, strain to leave only the clear broth.
4. In a pan without any oil, place the chicken thigh skin-side down so that the skin touches the bottom of the pan. Cook over high heat until the skin is golden brown. - The fat renders out, and the chicken skin gets crispy and more delicious!
5. In the meantime, prepare the seasoning. Mix the broth, soy sauce, mirin, sake, and sugar well.
6. Once the chicken thighs are done, wipe the pan clean and add the chicken thighs, onion, and seasoning, and let it simmer until it reduces by half. (Wait for the mitsuba! It's a garnish)
7. In the meantime, beat the eggs in a bowl and mix them well.
8. Pour the beaten eggs evenly over the pan, then cover with a lid and cook just until they are half-cooked, then turn off the heat.
9. Serve over rice and top with mitsuba to finish. It's so delicious!