Oyakodon chicken and egg rice bowl

Cut the chicken into pieces: We need to prepare the chicken first so cut up 200g chicken into small bite-size pieces. Japanese people tend to use chicken thighs rather than breast meat for the extra flavour, but both will work fine.

Prepare the sauce: Add 150ml dashi stock to your oyakodon pan or frying pan and heat before adding 1 tbsp mirin and 1 tbsp soy sauce plus a pinch of sugar. Bring to the boil and then simmer on medium heat. Now is also a good time to start cooking your rice separately so that it is ready for when you finish cooking the dish.

Cook the chicken: Once the soup has been simmering for a few minutes, add your pieces of chicken and cook. Once the chicken is done, about 10-12 minutes, chop up a whole onion into thin slices and add them to the pan.

Add the eggs: Beat 2 eggs in a bowl, then pour into the pan and let it cook for a few minutes. Try not to let the egg cook too much, about 1-2 minutes, a slightly runny texture is the preferred way to serve oyakodon.

Serve and enjoy: When the eggs are done, turn off the heat and pour the egg and chicken over a bowl of freshly boiled white rice. Garnish with some finely sliced spring onions before serving, enjoy.