Oyakodon

Japanese donburi with chicken, onion, and softly cooked egg simmered in dashi, soy, mirin, and sugar, served over rice.

• 0.5 yellow onion, thinly sliced
• 285 g boneless chicken thighs, cut into pieces
• 1 tbsp sake
• 2 large eggs
• 1.2 dl dashi
• 1.5 tbsp soy sauce
• 1.5 tbsp mirin
• 1.5 tsp sugar
• 2 servings cooked Japanese rice
• Sliced spring onion or mitsuba for serving, optional
• Shichimi togarashi, optional

Method

1. 1
   Put the chicken in a bowl and toss it with the sake. Slice the onion thinly and lightly cut the eggs without fully whisking them smooth.
2. 2
   Bring the dashi, soy sauce, mirin, and sugar to a simmer in a medium frying pan.
3. 3
   Add the onion and cook until it starts to soften. Add the chicken and simmer until cooked through.
4. 4
   Drizzle in about two-thirds of the egg and let it begin to set.
5. 5
   Pour over the remaining egg and cook briefly until the surface is just set but still soft.
6. 6
   Spoon the mixture over hot rice in bowls.
7. 7
   Top with spring onion or mitsuba and serve immediately, optionally with shichimi.