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Ingredients
Serves: 2
Time: 15-20mins
- 200g boneless chicken thigh, or breast, cut into bite-sized pieces
- 1 small onion, thinly sliced
- 2 large eggs
- 400g Japanese sushi rice, cooked
Oyakadon Sauce:
- 250ml fresh dashi stock (or stock made from 6g dashi powder and 250ml just boiled water)
- 2 tbsp Lee Kum Kee Premium light soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tsp sugar
To assemble:
- 2 spring onions, thinly sliced
- Shichimi togarashi or chilli flakes, optional
Method
- Make the dashi by adding the dashi powder into a jug and 250ml boiled water, mix and set aside.
- Beat the eggs and set aside.
- In a small frying pan, add all the ingredients for the sauce - the dashi, soy sauce, mirin, sake, and sugar to a small saucepan. Add the thinly sliced onions and bring to a simmer over medium heat. Cook for 2–3 minutes until the onions have slightly softened and mellowed in flavour.
- Add the chicken pieces and simmer for a further 6-8 minutes until the chicken is cooked through.
- Pour the beaten eggs over the simmering chicken and onion.
- Cover the pan with a lid and cook on medium heat for 2 minutes, or until the egg is just set but still slightly runny.
- Divide the cooked rice into deep bowls. Gently slide or scoop the egg and chicken mixture over the rice.
- Garnish with spring onions, and a sprinkle of shichimi togarashi or chilli flakes.
