Oyakadon

Ingredients

• 250ml dashi
• 1 1/2 tbsp mirin
• 1 1/2 tbsp sake
• 1 1/2 tbsp soy sauce
• 1 1/2 tbsp caster sugar
• 2 boneless, skinless chicken thighs, finely sliced
• 1/2 onion, finely sliced
• 2 large eggs

Method

STEP 1:
Mix the dashi, mirin, sake, soy sauce and sugar together until the sugar dissolves. Put the chicken thighs and onion in a small pan, and pour over half the dashi broth so the chicken is just covered.

STEP 2:
Slowly bring the mixture to the boil, skimming off any fat or scum that floats to the surface, and cook for 8-10 mins until the chicken is cooked through and the liquid has reduced slightly. Taste the broth for seasoning, and adjust if needed. Crack the eggs into a bowl, beat well, and drizzle over the chicken in the pan. Cook over a medium heat until the egg has thickened slightly (it’s best served runny).

STEP 3:
Warm the remaining dashi broth in a separate pan. Serve the oyakodon over hot rice, with the extra dashi broth poured over. Season with mitsuba and togarashi or sansho pepper.