Oyakodon

Method

1. Combine 250ml chicken stock, 2 tbsp soy sauce, 2 tbsp mirin, 2 tsp sugar, and 1 tbsp cooking sake. Stir until sugar dissolves.
2. Slice half an onion into thin strips. Cut the chicken thighs into bite sized pieces. Crack your eggs into a bowl and gently cut through the whites a few times with chopsticks. You want a marbled look, not scrambled.
3. Add the onion to a pan, pour the sauce over it, and bring to a simmer on medium heat. Add the chicken on top, then reduce to medium-low and cook uncovered for about 5 minutes, flipping the chicken halfway, until cooked through.
4. Turn the heat back up to medium. Once simmering, drizzle in about two-thirds of the eggs in a circular motion over the centre of the pan (avoid the edges). When they're just starting to set, pour in the remaining eggs around the pan. Add your sliced spring onion on top. Cook until the eggs are done to your liking slightly runny is traditional.
5. Serve spooned over steamed rice