Chicken & Egg Oyakodon

📝 Ingredients

• 160 g sushi rice + 210 ml water
• 300 g boneless, skinless chicken thighs
• 1 brown onion
• 4 eggs
• 1 tsp dashi powder + 200 ml water
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tsp caster sugar
• 2 spring onions

🍴 Utensils

• Saucepan with lid
• Fine sieve
• 24 cm frying pan with lid
• Bowl
• Fork
• Cutting board and knife

📖 Steps

1. Rinse the rice in the fine sieve under cold water, rubbing it between your fingers, until the water runs almost clear (4 to 5 rinses). Leave it to drain for 5 min: this is what stops the rice turning mushy.
2. Put the rice and the 210 ml cold water in the saucepan and bring to the boil over a high heat, then cover and cook for 12 min over a very low heat without lifting the lid. Turn off the heat and leave to rest for 10 min, still covered.
3. Meanwhile, cut the chicken into 2 to 3 cm pieces. Peel the onion, halve it and slice into thin half-moons. Finely slice the spring onions and set aside for garnishing.
4. In the frying pan, mix the 200 ml water with the dashi, soy sauce, mirin and sugar. Bring to a simmer over a medium heat, add the onion and cook for 3 min, until it starts to soften.
5. Add the chicken in a single layer, cover and simmer for 7 to 8 min over a medium-low heat, turning the pieces halfway through. The chicken is done when it's no longer pink in the middle.
6. Crack the eggs into the bowl and barely beat them with a fork, just 5 or 6 strokes: the whites and yolks should stay slightly separate. This is what gives oyakodon its typical silky texture.
7. Pour the eggs over the chicken in a thin stream, moving in circles, cover and cook for 1 min over a medium heat. Turn off the heat and wait 30 s: the eggs should be set at the edges and still slightly runny in the centre.
8. Divide the hot rice between two large bowls. Use a spatula to slide half the chicken and egg and half the broth onto each bowl, sprinkle with spring onions and serve straight away.