Place <quantity>1<unit>cup</unit></quantity> of katsuobushi over <quantity>1<unit>cup</unit></quantity> of water in a bowl. Let it soak for 24h to infuse

Strain the katsuobushi infusion into a bowl

Add <quantity>½<unit>cup</unit></quantity> of soy sauce and <quantity>½<unit>cup</unit></quantity> of mirin

Add <quantity>2<unit>tbsp</unit></quantity> of sugar and mix until completely dissolved

Crack <quantity>2</quantity> eggs into a bowl and beat until homogeneous

Slice <quantity>¼</quantity> onion

Thinly slice <quantity>1</quantity> scallion

Skin and trim the fat from <quantity>1</quantity> boneless chicken thigh

Cut the chicken into medium cubes

Place <quantity>½<unit>cup</unit></quantity> of the katsuobushi sauce in a pan over medium heat

Add the chicken

Add the onion and cover with a lid

Cook for 3m until the chicken changes color

Add the beaten eggs

Cook the eggs until runny. Add to a bowl with <quantity>1½<unit>cups</unit></quantity> of cooked rice

Add <quantity>1</quantity> egg yolk on top

Add the sliced scallion and garnish with fried nori strips. The oyakodon is ready

Enjoy!