Oyakodon

Method

Tap a step when it's done.

1. 1Cook the rice ahead and keep it hot; oyakodon comes together fast and the rice needs to be ready.
2. 2In a small, wide frying pan, combine the dashi, soy sauce, mirin and sugar and bring to a simmer over medium heat.
3. 3Add the onion and cook for 2-3 minutes until soft and slightly translucent.
4. 4Spread the chicken in a single layer, cover and cook for 5-6 minutes, turning halfway. It's done when it's opaque all the way through with no pink inside.
5. 5Lightly break the eggs in a bowl with just 4-5 strokes of a fork, so the yolks and whites stay partly separate.
6. 6Pour two-thirds of the egg over the chicken in a circular motion, cover and cook for 1 minute.
7. 7Add the rest of the egg, cover, turn off the heat and wait 30 seconds. The egg should be set at the edges but still slightly runny in the middle.
8. 8Divide the rice between two bowls, slide the chicken and egg with its sauce on top, scatter with spring onion and serve immediately.