Oyakodon - Chicken and Egg Rice Bowl

Slice 250g of boneless chicken thighs into bite-sized pieces about 2cm thick. Thigh meat is preferred over breast for its juicier texture and richer flavor.

Thinly slice 1 medium onion into half-moons. The onion becomes sweet and tender when cooked in the broth, adding essential sweetness to the dish.

Use a small lidded skillet or traditional oyako-nabe pan. Pour in the prepared broth and bring to a simmer over medium heat until small bubbles form around the edges.

Add the sliced onions to the simmering broth and cook for 2-3 minutes until they begin to soften and become translucent. They should still have a slight bite.

Arrange the chicken pieces evenly over the onions in the pan. Let them poach in the flavorful broth for 4-5 minutes until just cooked through but still tender.

While chicken cooks, beat 3 large eggs gently in a bowl - don't overbeat. For the silkiest texture, the eggs should still show distinct streaks of white and yolk.

Slowly pour two-thirds of the beaten egg in a spiral pattern over the chicken and onions. Cover and cook for 30 seconds until the edges just begin to set.

Add the remaining egg in the same spiral pattern. Cover again and cook for another 20-30 seconds. The eggs should be just set but still custardy and slightly runny on top.

Remove from heat immediately - the residual heat will continue cooking the eggs. They should be silky, not firm or rubbery. This is the key to authentic oyakodon.

Slide the entire mixture over a bowl of hot rice. Garnish with thinly sliced scallions and a sprinkle of shichimi togarashi. Serve immediately while steaming hot.