Oyakodon

Marinate 200 grams skinless chicken thighs with 2 teaspoons soy sauce, 1 teaspoon sake, and 1/4 teaspoon grated ginger for at least 30 minutes.

When you’re ready to cook the Oyako Donburi, add 1 tablespoon potato starch to the chicken and mix it in well.

Break 3 large eggs into a bowl and beat 3-4 times until the egg whites and yolk are swirled but not mixed.

Heat a frying pan over medium heat and add 2 teaspoons vegetable oil and 75 grams onion. Stir-fry until the onions start turning translucent and soft.

Push the onions to the sides of the pan and add the chicken. Spread it into a single layer and fry on one side until browned (about 2 minutes).

Flip the chicken over and brown the second side (about another 1 1/2 minutes).

Add 1/2 cup stock, 1 tablespoon soy sauce, and 1 teaspoon sugar to the pan and simmer until the chicken is cooked through (another minute) and the sauce has thickened slightly.

With the sauce at a full boil, drizzle the egg into the pan from 1 foot (30cm) above.

Cook the egg while shaking the pan to redistribute, but do not stir.

When the egg is done to your liking, turn off the heat and divide the Oyakodon sauce between two bowls containing half the 1 cup cooked Japanese short-grain rice. Garnish with Mitsuba and serve with Shichimi togarashi.