Cut a white onion into three millimeter slices

Cut one spring onion diagonally into thin slices

Whisk one egg but don't mix too much

Debone and butterfly one chicken thigh

Cut the chicken into bite size pieces

In a saucepan, add five tablespoons of dashi stock, one tablespoon of dark soy sauce, one tablespoon of mirin, and one tablespoon of sugar

Place the pan onto the stove on a high heat, then add the onions and the chicken, and cook on a low to medium heat for around five to six minutes, turning over once halfway through cooking

When the chicken is 90 percent cooked through, turn the heat to high, add the spring onions, and then add the beaten egg and cook for around 10 seconds while swirling around the pan

Turn off the heat and leave for around 1 minute

Sprinkle some cut mitsuba herbs on the top (optional)

Place the oyakodon on top of a bowl of steamed rice

Top with some raw spring onions and thinly sliced nori seaweed