Oyakodon

• 4 u Egg
  Swaps (2)
• 3 tablespoons Soy sauce
  Swaps (1)
• 1 u Onion (thinly sliced)
• 1 teaspoon Sugar
• 300 g Chicken Thighs (boneless, skin on or off)
  Swaps (1)
• 2 u Spring Onions (thinly sliced, to serve)
• 1 tablespoon Sake (optional)
• 300 g Sushi Rice (or Japanese short-grain rice)
• 2 tablespoons Mirin
• 200 ml Dashi stock (or mild chicken stock)

Instructions

1. 1

   Rinse the rice until the water runs almost clear and cook it according to the packet. Leave it to rest, covered.

   25 min

2. 2

   Cut the chicken into bite-sized pieces. In a small pan, mix the dashi, soy sauce, mirin, sake and sugar.

3. 3

   Pour half the broth into a small frying pan with half the onion and cook over medium heat until the onion softens.

   3 min

4. 4

   Add half the chicken and simmer gently, turning, until cooked through.

   6 min

5. 5

   Lightly beat two eggs, without fully mixing yolk and white. Pour them in a circle over the chicken, cover and cook until the egg is set on the outside but still soft.

   1 min

6. 6

   Slide everything from the pan onto a bowl of hot rice, broth included. Repeat with the second portion and finish with the spring onion.

   10 min