Oyakodon: Japanese chicken and egg rice bowls

Tender chicken and onion simmered in a sweet soy broth, then softly set with egg and spooned over rice. A gentle, comforting Japanese one-pan supper that children tend to love.

Ingredients

• 500 g Chicken thighs, boneless and skinless, cut into bite-size pieces
• 1 Onions, thinly sliced
• 1 Chicken stock cubes, made up with 300ml hot water
• 45 ml Soy sauce
• 45 ml Mirin
• 10 g Caster sugar
• 5 Eggs
• 3 Spring onions, finely sliced
• 320 g Jasmine rice

Method

1. Rinse the rice until the water runs clearer, then cook it in a lidded pan with 480ml water: bring to the boil, turn right down and leave it covered. Rest it off the heat for 10 minutes before serving.
2. Pour the stock, soy sauce, mirin and sugar into a wide frying pan with a lid and bring to a simmer.
3. Add the onion and chicken, spread them out in one layer and simmer, turning the chicken once, until it is cooked through and the onion is soft.
4. Lightly beat the eggs so the whites and yolks are only just mixed. Pour them over the chicken in a slow circle, cover and cook on a low heat until the egg is just set but still a little soft.
5. Spoon rice into bowls and slide a quarter of the chicken and egg on top of each, with some of the broth. Scatter with spring onions.