Oyakodon (Japanese Chicken and Egg Rice Bowl)

Ingredients

• Chicken thighs, boneless, skin on 350 g
• Onion 1 large (200 g)
• Eggs, large 6 (300 g)
• Dashi 240 ml
• Soy sauce 4 tbsp
• Mirin 4 tbsp
• Sake 2 tbsp
• Sugar 1 tbsp
• Cooked short-grain rice, hot 720 g (4 bowls)
• Mitsuba or green onions, chopped to serve (20 g)

Instructions

1. 1

   Cut the chicken into 2-3 cm pieces and slice the onion into thin half-moons.

2. 2

   Combine the dashi, soy sauce, mirin, sake and sugar in a wide pan (or cook in 2 batches in a small oyakodon pan) and bring to a boil.

3. 3

   Add the onion and chicken and simmer over medium heat for 7-8 minutes, turning the chicken once, until it is cooked through.

4. 4

   Beat the eggs lightly, leaving streaks of white, and pour two thirds of them over the chicken in a circle.

5. 5

   Cover and cook for 1 minute, then pour in the rest of the egg, cover and cook for 30-60 seconds until just set but still soft.

6. 6

   Divide the hot rice among 4 bowls and slide a quarter of the chicken, egg and sauce over each.

7. 7

   Scatter over the mitsuba or green onions and serve at once.