Oyakodon (Chicken and Egg Rice Bowl)

Cut the chicken thigh into 1-2 cm cubes.

Cut the onion into 1cm thick slices.

Finely mince the peeled ginger.

Whisk the eggs about 70-80% of the way, leaving some streaks of white and yolk visible for a marbled effect.

In a small bowl, mix together water, sugar, soy sauce, sake, mirin, and kombu.

Add the cubed chicken to the sauce mixture and let it soak for 30-40 minutes.

Place a small, cold pan on the stovetop. Add a little vegetable oil and the minced ginger.

Cook the ginger over low heat until it becomes aromatic.

Add the sliced onion to the pan and cook over medium heat for 3-4 minutes until slightly softened.

Remove the pan from the heat and let the onion mixture cool for 5-6 minutes.

Return the pan to low heat. Add the marinated chicken and sauce mixture (discard the kombu). Simmer gently for 7-8 minutes, or until the chicken is cooked through and bouncy. Avoid overcooking.

Before adding the egg, turn the heat up to medium-high.

Pour the partially whisked egg evenly over the chicken and onion mixture. Let it set for a few seconds.

Gently stir the egg mixture, similar to making scrambled eggs, to create ribbons of cooked egg. Turn off the heat as soon as the egg is mostly set but still slightly runny.

Immediately slide the contents of the pan directly over a bowl of hot cooked rice.