Oyakodon

Ingredients

• 400g chicken thighs, sliced
• 5 eggs, lightly beaten
• 1 onion, thinly sliced
• 1 cup dashi or stock
• 3 tbsp soy sauce
• 2 tbsp mirin or 1 tbsp vinegar + 1 tsp sugar
• 1 tbsp sugar
• Spring onion
• Rice for 2

Method

1. Simmer the stock, soy, mirin and sugar in a small pan with the onion for 4 minutes.
2. Chicken in, spread flat, 6 minutes till just cooked.
3. Beat the eggs only 3 or 4 strokes — you want streaks of white and yolk, not a uniform mix.
4. Pour two-thirds of the egg over in a circle. Cover, 45 seconds.
5. Rest of the egg over the top, cover, take off the heat. The residual heat sets it. Eggs should still be soft and barely set.
6. Slide the whole thing onto hot rice. Spring onion.