Oyakodon (Chicken and Egg Rice Bowl)

Method

1. 1
   • chicken stock3 dl
   • dashi granules1 tsp
   • soy sauce4 tbsp
   • mirin3 tbsp
   • sake1 tbsp
   • white sugar1 tbsp

   Make the broth — Combine the chicken stock, dashi granules, soy sauce, mirin, sake, and sugar in a wide pan and bring to a simmer.

2. 2
   • onion1

   Cook the chicken — Add the onion and simmer for 3 minutes, then add the chicken and cook for 5 minutes until no longer pink.

   ⏱5 min
3. 3
   • egg6

   Set the eggs — Pour the beaten eggs evenly over the top, cover, and cook for 90 seconds until just set but still slightly runny in the centre.

   ⏱2 min
4. 4
   • egg6
   • white rice400 g

   Assemble the bowls — Divide the rice among bowls and slide the chicken and egg mixture on top with some of the broth.

5. 5
   • spring onion2
   • nori sheets1 tsp

   Garnish and serve — Scatter with spring onion and shredded nori before serving.