Oyakodon

Ingredients

• 10 1/2 ozchicken thighs, skinless and boneless, cut into bite-sized pieces
• 7 ozjapanese short-grain rice, rinsed
• 1onion, sliced with the grain
• 4eggs, beaten only just enough to streak
• 7/8 cupdashi stock
• 3 tbspsoy sauce
• 3 tbspmirin
• 1 tspcaster sugar
• 2spring onions, sliced on the diagonal

Method

1. 1

   Rinse and cook the short-grain rice, then leave it covered to steam while you make everything else.

2. 2

   In a small frying pan, bring the dashi, soy sauce, mirin and sugar to a simmer with the sliced onion and cook until the onion is translucent and soft.

3. 3

   Lay the chicken pieces in a single layer and simmer them in the liquid until just cooked through, turning once.

4. 4

   Pour two thirds of the beaten egg over the pan in a spiral, cover, and cook for about a minute. Add the rest, cover again, and take the pan off the heat while the top is still visibly loose.

5. 5

   Divide the rice between two deep bowls and slide the contents of the pan on top in one piece, keeping the layers intact. Scatter with spring onion.