Oyakodon

Ingredients

Quantities are for one portion.

• 100 mldashi stock
• 1 tbspmirin
• 70 gdry white rice
• 1onion, thinly sliced
• 2eggs, lightly beaten
• 20 mlsoy sauce
• 1 tbspsake
• 150 gchicken thighs, cut into bite-sized pieces

Method

1. Rinse the white rice and steam it until fluffy.
2. In a small, wide pan, pour in the dashi stock, soy sauce, mirin, and sake. Heat to a simmer.
3. Add the thinly sliced onion to the broth and scatter the chicken pieces in a single layer.
4. Cover and cook until the chicken is tender and fully cooked through.
5. Drizzle the lightly beaten eggs slowly over the boiling meat and onions.
6. Cover the pan immediately and turn off the heat. Let it steam for one minute until the eggs are half-set and fluffy.
7. Slide the contents of the pan directly over a bowl of the hot steamed rice.