Directions

1) Heat a pan without oil, sear the whole chicken thigh over high heat with skin down first, give it a gentle press and sear it for medium rare, a result both browned skin and flesh.

2) Remove the chicken thigh from the pan once it is well seared, cut into bite size about 2cm in both length and width (suite yourself), then set aside.

3) Starting from here, we will cook a portion by a portion.

4)Pour in the half portion of the dashi(broth), soy sauce, and mirin into a saucepan or Donburi Pan if you have any, simply apply heat, then add in half amount of the sliced chicken and leek into the saucepan, and leave it on the fire.

5) Meanwhile, break two eggs in the bowl and break the egg yolk then mix gently, need not whip.

6)Turn the heat into simmering once the stew reaches the boiling point, then swiftly drizzle in half of the beaten egg all over the stew, then simmer with a lid for 10 seconds.

7) Drizzle in the rest of the eggs when the surface of the stew is a bit cooked, arrange the Mitsuba on the stew, then cover with a lid to simmer for another 10 seconds again.

8) Remove the lid then maneuver the saucepan to pour the Oyako stew over a large bowl of rice, garnish with the shredded dried seaweed.

9) Repeat the same procedure to make the second bowl.