Oyakodon chicken and egg rice bowl

Ingredients

For 2 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 280 g boneless chicken thighs
• 1/2 onion
• 1 tbsp sake
• 4 eggs
• 120 ml dashi stock
• 2 tbsp soy sauce
• 2 tbsp mirin
• 2 tsp sugar
• 500 g cooked Japanese rice
• 4 mitsuba or spring-onion sprigs

Step-by-step method

1. Slice the onion and cut the chicken into small pieces; coat with sake.
2. Combine dashi, soy sauce, mirin and sugar in a wide frying pan; add the onion.
3. Bring to a gentle simmer; add the chicken and cook for about 5 minutes, turning, until cooked through.
4. Lightly beat the eggs; pour in two thirds, let them set, then add the rest with the mitsuba.
5. Cover briefly to set the egg and spoon everything, including the sauce, over hot rice.