Oyako-don (chicken and egg rice bowl)

• cooked rice↗4 cups

  keep warm

• chicken thigh fillets or 2 chicken breast fillets↗4
• onion↗1
• dashi stock↗2 cups

  Make up according to the directions on your packet

• soy sauce↗10 tablespoons
• mirin↗5 tablespoons
• sugar↗5 tablespoons
• eggs↗4

Step-by-step instructions

1. 1

   Cut chicken into small chunks, slice onion.

2. 2

   Put the stock, soy, mirin and sugar in a pan and simmer for a few minutes.

3. 3

   Put the chicken chunks in the pan and simmer on low heat for a few minutes.

4. 4

   Add the onion to the pan and simmer a few minutes more.

5. 5

   Whisk the eggs in a bowl.

6. 6

   Bring the soup back to the boil; pour the eggs over chicken and onion.

7. 7

   Turn the heat to low and cover with a lid.

8. 8

   Turn the heat off after 1 minute.

9. 9

   Divide the hot cooked rice between 4 bowls, then place the chicken mixture over the 4 bowls of rice.