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Onsen Egg (Runny egg)

 Items needed: However many eggs you need. A pot to boil water. Water A heat safe mat/coaster Bring enough water to cover the top of the quantity of eggs you are cooking to a rolling boil.  Remove the boiling water form the heat source and place the pan on a heat safe mat. Add one cup of cold water to the pot. Quickly, but slowly, place your eggs into the water, being sure not the let them crack.* Set a timer for 16-17 minutes. Once the timer is up, rinse the eggs under cold water until they are cold to the touch.  Remove from their shell and use on top of don style dishes. *Onsen eggs are cooked at a lower temperature than what is recommended by the FDA. FDA recommends eggs should be cooked at 165 degrees Fahrenheit, however onsen eggs are cooked at 150-155 degrees Fahrenheit. Please be aware of the risk of salmonella if you choose to eat onsen style eggs. Eat at your own risk.
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Spicy Karaage

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Ingredients: For the Marinade: 3-4 Skinless chicken thighs cut into 2 inch pieces 2 tbsp. soy sauce 2 tbsp. mirin  2 tbsp. Sake 2 cloves grated garlic 1 tsp. grated ginger For breading: 1/4 cup potato starch (or corn starch) Oil to fill a pan 1-2 inches deep* For spicy sauce: 2 tbsp gochujang 1 tbsp sugar 1 soy sauce 1 tbsp mirin 1 tbsp sake  Optional toppings for over rice style: green onion onsen egg mayo kizami nori Shredded cabbage Poke each chicken thigh 10 or so times with a fork. Cut the chicken thighs into 2 inch pieces. Place the pieces into either a large plastic ziplock bag, or a bowl. Set aside. In a separate bowl add all ingredients for the marinate, being sure to mix them well. Pour the marinade over the chicken and let marinate in the fridge for a minimum of half an hour.  While the chicken marinates, prepare the spicy sauce by adding all ingredients into a small bowl. Mix together well. Set aside. *If you are making onsen eggs to put on top, foll...
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