Components

• 1. Dashi

Further Ingredients

• 300g boneless chicken thighs

• 1 tbsp sake

• ½ onion (100g)

• 2 tbsp soy sauce

• 2 tbsp mirin

• 2 tsp sugar

• 4 eggs

• 300g cooked Japanese short-grain rice (150g raw)

• 1 green onion or a few mitsuba leaves

Further Improvements

• Not tried yet. Use eggs at room temperature, they cook more evenly.

• An oyakodon pan (ø20cm, one bowl at a time) makes it easier to slide onto the rice in one piece.

Directions

• Prepare the dashi, 120ml go in the sauce. Keep the rest for a tamagoyaki or a miso soup.

• Cook the rice.

• Slice the onion lengthwise, 5mm wide. Cut the chicken into 2cm pieces at an angle and mix it with the sake for 5 minutes.

• Beat the eggs lightly with chopsticks, only 5-6 strokes. The whites and yolks should stay partly separate.

• Put 120ml of dashi, the soy sauce, mirin, sugar and onion in a ø24-28cm frying pan and bring to a simmer on medium heat.

• Add the chicken and simmer uncovered on medium-low for 5 minutes, turning it once, until cooked through.

• On medium heat, pour ⅔ of the eggs in circles over the chicken, avoiding the edges.

• When it starts to set, after about 30 seconds, pour the rest of the eggs and add the sliced green onion.

• Turn the heat off while the eggs are still soft and a bit runny, they keep cooking.

• Slide it over the rice in two bowls with the sauce.