Quick Oyakodon

Quick oyakodon with chicken and onion simmered in dashi and softly set egg over rice.

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The egg is added in two stages so some cooks through while the final layer remains soft and silky.

Ingredients

• 250 g boneless chicken thigh (cut into bite-size pieces)
• 0.5 onion (thinly sliced)
• 3 eggs (lightly beaten)
• 160 ml dashi
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 400 g cooked Japanese rice
• 2 spring onions (sliced)
• 1 sheet nori (shredded, optional)

Step-by-step method

1. Combine the dashi, soy sauce, mirin and sugar in a small frying pan and bring to a gentle simmer.
2. Add the onion and cook for 3 minutes until beginning to soften.
3. Add the chicken in a single layer and simmer for 5–6 minutes, turning once, until almost cooked through.
4. Pour in about two thirds of the beaten egg, cover and cook over low heat for 45 seconds.
5. Add the remaining egg and cook uncovered for another 20–30 seconds so the top stays softly set.
6. Divide the hot rice between bowls and slide the chicken-and-egg mixture over the top.
7. Finish with spring onions and nori and serve immediately.