Oyakodon chicken and egg rice bowl

• 500 g boneless skinless chicken thighscut into bite-sized pieces
• 1 medium yellow onionhalved and thinly sliced
• 240 ml dashi stockprepared from instant dashi powder or liquid concentrate
• 3 tbs soy sauce
• 3 tbs mirin
• 1 tsp granulated sugar
• 4 large eggslightly beaten
• 3 scallionsthinly sliced
• 720 g cooked short-grain Japanese riceabout 4 bowls worth, freshly steamed

1. 1

   Combine the dashi stock, soy sauce, mirin, and sugar in a mixing bowl and stir until the sugar dissolves. Set this seasoning liquid aside.

2. 2

   Place the sliced onion in a single layer across the bottom of the skillet. Pour the seasoning liquid over the onion and bring to a simmer over medium heat. Cook until the onion softens and turns translucent, about 3 minutes.

3. 3

   Nestle the chicken pieces into the simmering broth in a single layer. Cover and cook until the chicken is opaque throughout and cooked through, about 5 minutes. If you cut into a thick piece, there should be no pink remaining.

4. 4

   Lightly beat the eggs in a bowl — you want some streaks of white and yolk still visible, not a uniform mixture. Pour the eggs evenly over the chicken and onion in a slow spiral from the outside in. Cover the skillet immediately, reduce heat to low, and cook until the eggs are just set around the edges but still glossy and slightly jiggly in the center, about 1-2 minutes. The residual heat will finish cooking them.

5. 5

   Divide the steamed rice among four bowls. Use a spatula to slide portions of the chicken-egg mixture over each bowl of rice, spooning plenty of the savory broth over the top. Scatter the sliced scallions over each bowl.

   Tip: Keeps in the fridge for up to 2 days — store the topping and rice separately. Reheat the topping gently in a covered skillet with a splash of water to keep the eggs from overcooking.

• skillet (30cm (12-inch))
• cutting board
• mixing bowl (medium)
• chopsticks or fork

Per serving

Nutritional values are estimates only.