Easy Oyakodon (Japanese Chicken and Egg Rice Bowl)

Cut 300 g boneless chicken thigh into bitesize pieces and place them in a bowl. Sprinkle with 1 pinch salt and 1 tbsp all-purpose flour, and mix until evenly coated.

Heat a frying pan on medium and once hot, add 1 tsp cooking oil. Place the chicken thigh pieces skin-side down in a single layer and fry until crispy and golden, about 2-3 minutes.

Flip and sear on the other side. When there is no more pink visable, turn off the heat and transfer the chicken to a plate.

Wipe the pan with kitchen paper to remove any excess oil and pour in 100 ml dashi stock, 3 tbsp mirin, 1 tbsp light brown sugar, and 1 tsp Chinese-style chicken bouillon powder. Mix well, then add ½ onion (thinly sliced) to the broth and simmer over medium heat until softened.

Pour 2 tbsp Japanese soy sauce (koikuchi shoyu) around the pan and add the chicken pieces back in, evenly spaced apart.

Separate the whites and yolks of 3 eggs into two bowls.

Whisk the egg whites and pour them around the pan. (Do not add the yolks yet.)

Place a lid on top and cook for a few minutes, or until the whites are just starting to turn opaque.

Reduce the heat to the lowest setting and remove the lid. Whisk the egg yolks and pour them around the pan. Place the lid back on and continue to steam-cook until the eggs reach your preferred doneness. (Authentic oyakodon should have eggs that are only just cooked, slightly runny yolks are recommended.)

Use a spatula to divide the egg into pieces that will fit on top of your serving bowls. Dish up 2 portions cooked Japanese short-grain rice, then use a spatula or large serving spoon to scoop the egg and chicken mixture onto the rice.

Drizzle any leftover sauce in the pan evenly over each portion and garnish with kizami nori (shredded nori) and/or Japanese wild parsley (mitsuba). Enjoy!