[Basic] Easy Oyako Donburi in a Frying Pan

Name: [Basic] Easy Oyako Donburi in a Frying Pan
Yield: Serves 2-3 servings
Ingredients: 1 small piece (about 7-9 oz) chicken thigh; 1/2 (about 3.5 oz) onion; 3-4 eggs; 2 tablespoons soy sauce; 3 tablespoons mirin; 1 tablespoon sugar; 1/2 cup dashi stock (water + 1 teaspoon dashi granules); 1 small amount of green onions, mitsuba, nori (optional)

白いエプロンのクマ @shiro_apron

I researched various recipes to calculate the golden ratio and created a basic Oyako Donburi. By adding the eggs in two stages, you achieve the ideal creamy texture! The origin of this recipe: After making a delicious basic Katsu Donburi, I decided to try it with Oyako Donburi. This is a basic recipe with a universally appealing taste, so feel free to adjust it to your liking.

白いエプロンのクマ @shiro_apron

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Ingredients

Serves 2-3 servings

1small piece (about 7-9 oz) chicken thigh
1/2(about 3.5 oz) onion
3-4eggs
2 tablespoonssoy sauce
3 tablespoonsmirin
1 tablespoonsugar
1/2 cupdashi stock (water + 1 teaspoon dashi granules)
1small amount of green onions, mitsuba, nori (optional)

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Steps

1

Thinly slice the onion. Add the onion and the ingredients marked with ★ to a frying pan, and simmer until the onion becomes tender.
2

Cut the chicken thigh into small bite-sized pieces, add to the frying pan, and simmer while turning over until cooked through.
3

Crack the eggs and mix them roughly. (It's okay if the whites and yolks are not fully mixed, as shown in the photo.)
4

Once the chicken is cooked, pour 2/3 of the egg mixture over it, cover with a lid, and simmer until the eggs are set.
5

Turn off the heat, pour the remaining egg mixture over the top, and it's done. Garnish with condiments if desired.