Using smoked soy sauce and charcoal-grilled chicken thighs for a gourmet, deep-flavored experience.
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Prepare a charcoal grill using Binchotan; sear the chicken thighs skin-side down until the skin is crispy and deeply charred, but the meat remains medium-rare.
Slice the charcoal-grilled chicken into 1-inch bite-sized pieces, ensuring you retain any rendered fat and smoky juices.
In a shallow Oyakodon pan or small skillet, combine the dashi, smoked soy sauce, mirin, sake, and sugar, bringing it to a gentle simmer.
Add the thinly sliced onions to the simmering liquid and cook until translucent and infused with the smoked soy base.
Arrange the grilled chicken pieces evenly over the onions and simmer for 2 minutes to allow the charcoal aroma to permeate the broth.
Lightly beat the eggs in a bowl—do not overmix; you want distinct streaks of yolk and white for a marbled texture.
Pour two-thirds of the egg mixture over the chicken in a circular motion, cover with a lid, and cook for 30 seconds on high heat.
Pour the remaining egg over the top, add the mitsuba, cover for 10 seconds, then slide the velvety mixture onto a bowl of hot steamed rice.
