Chicken and Egg Oyakodon

Ingredients

• 500 g boneless chicken thighs
• 320 g Japanese short-grain rice
• 5 eggs
• 1 onion
• 3 tbsp soy sauce
• 3 tbsp mirin
• 2 tsp dashi stock powder
• 3 spring onions

Method

1. 1

   Cook the rice according to packet instructions. Dissolve the dashi powder in 200ml hot water, then mix in the soy sauce and mirin.

2. 2

   Halve and thinly slice the onion. Slice the chicken thighs into 2cm pieces.

3. 3

   Pour the dashi mixture into a wide frying pan, add the onion, and simmer for 4 minutes. Add the chicken pieces and cook for 5-6 minutes until cooked through.

4. 4

   Lightly beat the eggs and pour over the chicken and onion mixture. Cover with a lid and cook over low heat for 2 minutes until the egg is just set but still silky.

5. 5

   Spoon the rice into bowls and slide the chicken and egg topping over the rice. Garnish with sliced spring onions.