丼（親子丼）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Remove excess muscle, fat, and skin from chicken thighs.
Cut into bite-sized pieces.
Place the chicken thighs and sugar in a plastic bag and rub.
Add (A) and knead.
Squeeze the air out of the plastic bag, close it and put it in the refrigerator for 30 minutes.

Crack two eggs into a bowl.
Add remaining egg whites.
Put the yolks in another bowl.
Dissolve the side with the egg white added.
Add mentsuyu to the egg yolk and dissolve.

Add (B) to the frying pan and mix.
Add (C) and mix.
Bring to a boil over medium heat while stirring.
Turn off the heat and arrange the 1 skin side down.
Heat over low-medium heat and turn over after about a minute and a half.
Remove the scum and simmer while rolling.
After about 6 minutes, turn off the heat, cover with a lid, and steam for 5 minutes with preheat.
Turn the chicken thighs over and mix with the broth.

Bring 3 to a boil over medium heat.
Reduce the heat to low and add half the egg mixture with the egg whites from Step 2.
Cover and heat for 1 minute.
Add eggs with remaining whites.
Cover and heat for about 30 seconds.
Turn off the heat, add the yolk-only egg mixture from Step 2, and bring to a boil again.
When it boils, turn off the heat and let it steam for 30 seconds.
Put the rice in a bowl and place the ingredients on top to complete.