Tatsutaagedon Recipe

Prepare chicken

Trim excess fat from the chicken thighs and pat them dry with paper towels. If pieces are large, cut each thigh into 2–3 bite-sized pieces (about 1.5–2 in).

In a bowl, combine soy sauce (3 tbsp), mirin (2 tbsp), sake (1 tbsp), grated ginger (1 tsp), grated garlic (1 tsp), salt (1 tsp) and pepper (1/2 tsp). Stir to combine.

Add the chicken pieces to the marinade, toss to coat, cover and refrigerate for 20–40 minutes. (Do not marinate more than 1 hour or the texture will become too soft.)

While the chicken marinates, mix potato starch (1 cup) and all-purpose flour (1/4 cup) in a shallow bowl or dish. This is the dry coating.

Heat neutral oil in a heavy-bottomed pot or deep skillet to 170–175°C (340–350°F). If you don't have a thermometer, test by dropping a pinch of coating into oil — it should sizzle steadily and rise slowly.

Remove chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the starch mixture, pressing lightly so the coating adheres. Shake off excess.

Fry chicken in batches so pieces aren't crowded. Fry for 4–5 minutes per batch until the coating is crisp and the internal temperature reaches 75°C (165°F). If coating browns too quickly, reduce heat to maintain 160–170°C. Use a slotted spoon or spider to transfer chicken to a wire rack set over a sheet pan to drain.

For extra crispness, rest fried chicken 2–3 minutes, then return briefly to hot oil (brief double-fry) for 30–60 seconds and drain again.

Slice the yellow onion thinly. In a small skillet, combine dashi (1/2 cup), soy sauce (1 tbsp), mirin (1 tbsp) and sugar (1/2 tsp) and bring to a gentle simmer over medium heat.

Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Reduce heat to low so the liquid is simmering gently.

Arrange the fried chicken pieces in the skillet on top of the onions in a single layer as much as possible so they soak a little sauce. Beat the 2 large eggs lightly. Pour the beaten eggs evenly over the chicken and onions. Cover the skillet with a lid and cook on low for 1.5–2 minutes, until eggs are softly set but still slightly runny (or cook to your preferred doneness).

Remove lid and let rest 30 seconds. Sprinkle sliced scallions over the egg and chicken.

Divide the cooked Japanese rice among serving bowls (about 3 cups cooked total will serve 2–3).

Place a portion of the onion-egg-chicken mixture over each bowl of rice, spooning some of the simmering sauce from the skillet over the top so the rice soaks up flavor.

Garnish with toasted sesame seeds and a pinch of shichimi togarashi if desired. Serve immediately while hot.