Japanese · 25 min · Serves 2

Oyakodon

Kept by The Bhook kitchen

Ingredients

• 300 g chicken thigh
• 1 onion
• 4 eggs
• 200 ml dashi
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tsp sugar
• 2 bowls rice
• spring onions

Method

1. Simmer the sliced onion in dashi, soy, mirin and sugar for 3 minutes.
2. Add the bite-sized chicken and cook through, about 6 minutes.
3. Pour beaten egg over in two goes, cover, and cook until just set but still glossy.
4. Slide onto hot rice and scatter with spring onion.

Take it off while the egg still wobbles.