Chicken Oyakodon

Use kitchen paper to pat dry the chicken skin, then season the thighs all over with salt.
 

Lightly coat a cold medium saucepan with sesame oil. Get the chicken thighs in the pan, skin side down. Set the pan over a low-medium heat and, when you hear sizzling, set a timer for 6 mins.

Turn the heat up to medium-high and cook the chicken for another 2 mins or until the skin is golden. Flip the chicken over, reduce to medium and cook for another 3 mins. Turn off the heat and transfer the chicken thighs to a plate to cool (don’t worry if they’re not fully cooked yet). Set aside the pan with the chicken fat.

Chop the onion into ½ cm thick sliced. Get them in the pan with the chicken fat and cook them over a high heat for about 5-7 mins or until lightly charred on both sides.
 

Meanwhile, whisk the eggs in a bowl with a pinch of salt. Slice the spring onions and set aside for garnish.

To the charred onions, add the sake and give it a good stir to deglaze the pan, then add the mirin and soy sauce. Simmer over a medium heat until it looks like maple syrup. Add the unsalted chicken stock (or water if you prefer) and bring it back up to a simmer.

While the stock comes up to a simmer, cut the chicken into bite-sized chunks.

Add the chicken to the simmering mixture, skin side up. Leave to simmer for a minute to finish cooking off the chicken.

Meanwhile, reheat the rice according to package instructions.

Add ½ the egg mixture and gently swirl it around the pan. Pop the lid on and leave to cook for 30 seconds, then add the remaining egg mixture and pop the lid back on for another 30 seconds. The edges of the egg should slightly pull away from the pan, and the centre should still be a little runny (it will finish cooking when served on the hot rice).

To serve, spoon the rice into a bowl. Slide the oyakodon and broth on top. Garnish with the spring onions and a drizzle of toasted sesame oil.