Oyakodon

• servings: 1
• active time: 15mins
• total time: 35mins

Ingredients

Chicken chunks

1/2tbsp sake

1/2tsp salt

1/4tsp white pepper

118ml dashi

1tbsp soy sauce

1tbsp light soy

1tbsp mirin

1tsp sugar

2-3 large eggs

1 onion, sliced into petals

1 portion of cooked white rice

1 spring onion

Shichimi Togarashi

Directions

Marinate the chicken in sake, salt and white pepper for at least 10 minutes.

In a small bowl mix the dashi, soy sauces, mirin and sugar until the sugar has dissolved.

Gently mix the eggs with chopsticks, you still want there to be streaks of whites throughout and for the mixture to have a marbled pattern.

Add 1tsp of starch and 1/2tsp flour to the chicken and mix, then heat up nuetral oil in a pan to medium-high and add the chicken pieces. Don't move them for 3 minutes until a brown crust has formed, the flip and cook until browned on the other side and remove.

Add the onion petals to the pan and brown slightly, then stir fry until starting to soften. Return the chicken to the pan, reduce to medium, add the dashi stock mix and allow to reduce for 2-3 minutes.

Once reduced by about half, slowly pour in 3/4 of the eggs all around the pan and cover until set. Pour in the remaining egg mixture into the middle of the pan and cover again for 30 seconds or so, then turn off the heat.

Slide over a bowl of white rice, garnish with spring onion and togarashi and serve.

Notes

To make dashi bring 1litre of water to a boil, add in 10g of bonito flakes, briefly boil and then turn off the heat and let steep for 10mins before straining into a container.

If you don't have bonito flakes to hand, use chicken or vegetable stock with a few drops of fish sauce as a dashi substitute.