Oyakodon

RecipenKitchen Recipe 40 min · Serves 2 · Japanese

Why make it A Japanese rice bowl of tender chicken thigh and softly set egg simmered in a sweet-savoury dashi sauce. It is quick, filling and made in one pan.

You’ll need

Serves 2 240 g Japanese short-grain rice (or sushi rice) 290 ml water, for cooking the rice 300 g boneless chicken thighs, cut into 2 cm pieces 1 medium onion, thinly sliced 4 eggs, lightly beaten 250 ml water, for the dashi 1 tsp dashi granules 3 tbsp light soy sauce + 3 more in the full recipe

1 Step 1 of 9 Rinse the rice in a bowl, swirling and changing the water until it runs almost clear. Drain well in a sieve for 5 minutes.

2 Step 2 of 9 Put the rice and 290 ml water in a medium saucepan. Bring to a boil over medium-high heat, then cover, turn the heat to its lowest setting and cook for 12 minutes.

3 Step 3 of 9 Turn off the heat and leave the pan covered for 10 minutes, without lifting the lid. The rice should be tender, sticky and fluffy.

4 Step 4 of 9 While the rice cooks, slice the onion and chicken. Beat the eggs with a fork just until the yolks break; a few streaks of white are fine and give the topping a better texture.

5 Step 5 of 9 Stir the 250 ml water, dashi granules, soy sauce and sugar in the frying pan until dissolved. Add the onion, bring to a simmer and cook for 3 minutes until the onion softens. The last 4 steps are in the full recipe.

Cook’s tip Use chicken thighs rather than breast. They stay juicy in the simmering sauce and are hard to overcook.

Oyakodon

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