Step 1

Fill a small pan with water and bring to a boil.

Step 2

Once boiling, turn down the heat to a simmer so that it's not bubbling too much when you add the egg.

Step 3

Add the eggs to the pan, turn up the heat and set a timer for 6 minutes.

Step 4

Fill a bowl with ice cold water.

Step 5

Once 6 minutes have passed, transfer the eggs straight to the ice cold water to stop the cooking process.

Step 6

Peel and set aside for later.

Step 7

Heat a frying pan on medium.

Step 8

Sprinkle the chicken thigh with salt and pepper on both sides.

Step 9

Once the pan is hot, add 1 tbsp oil and place the chicken thigh skin face down.

Step 10

Once the skin is browned and crispy, flip the chicken over and cover with a lid. Cook for 3 minutes.

Step 11

Cut the spring onion into diagonal pieces. (about 1 inch or 2 cm pieces.)

Step 12

Once 3 minutes is up, remove the chicken from the pan and set aside.

Step 13

Add the spring onion to the pan and fry in the chicken juices for a few minutes until softened slightly.

Step 14

Put the chicken back in the pan and add 2 tbsp soy sauce, 1 tbsp sake, 1 tsp mirin, 1 tsp sugar, 1 tbsp honey and 1 tsp garlic paste.

Step 15

Move the chicken around the pan so that the sauce covers the surface, cook until the sauce is thick and like a syrup.

Step 16

Fill two bowls with rice, make sure to leave enough space for chicken.

Step 17

Place the chicken and spring onion on top of the rice, make sure to drizzle any excess teriyaki sauce over the top.

Step 18

Drizzle with mayonnaise, sprinkle with chopped spring onion and/or nori.

Step 19

Cut the soft boiled eggs in half and place two halves in the centre of each bowl. (I make a nest with chopped spring onion to stop it from rolling.) Add chili threads / chili flakes for decoration and a spicy kick!

Step 20

Enjoy!