Oyakodon

• dashi↗250ml ml
• mirin↗11⁄2 tbsp tbsp
• sake↗1 1⁄2 tbsp tbsp
• soy sauce↗1 1⁄2 tbsp tbsp
• caster sugar↗1 1⁄2 tbsp tbsp
• boneless, skinless chicken thighs↗2

  finely sliced

• onion↗1⁄2

  finely sliced

• eggs↗2 large
• Japanese rice↗freshly cooked

  freshly cooked

• mitsuba↗

  (Japanese parsley) or curly parsley

• togarashi

  seasoning or sansho pepper

Step-by-step instructions

1. 1

   Mix the dashi, mirin, sake, soy sauce and sugar together until the sugar dissolves. Put the chicken thighs and onion in a small pan, and pour over half the dashi broth so the chicken is just covered.

2. 2

   Slowly bring the mixture to the boil, skimming off any fat or scum that floats to the surface, and cook for 8-10 mins until the chicken is cooked through and the liquid has reduced slightly. Taste the broth for seasoning, and adjust if needed. Crack the eggs into a bowl, beat well, and drizzle over the chicken in the pan. Cook over a medium heat until the egg has thickened slightly (it’s best served runny).

3. 3

   Warm the remaining dashi broth in a separate pan. Serve the oyakodon over hot rice, with the extra dashi broth poured over. Season with mitsuba and togarashi or sansho pepper.