親子丼Oyakodon (Chicken and Egg Rice Bowl)

Prep 10 min·Cook 15 min

1. 1You're here
   Step 1.

   Cook the rice (see the sushi-rice method, without the vinegar) or have hot rice ready.

   360 g Freshly cooked Japanese rice

   Rice / congee cooking
2. 2
   Step 2.

   Cut the chicken into 2–3 cm bite-size pieces.

   300 g Boneless chicken thighs, skin on or off

   Knife work
3. 3
   Step 3.

   In a small frying pan (about 20 cm), combine the dashi, soy, mirin and sugar. Add the onion and simmer for 3 minutes until softened.

   150 ml Dashi (Kombu and Bonito Stock)3 tbsp Japanese soy sauce3 tbsp Mirin1 tbsp Sugar½ Onion, thinly sliced

   3 min
4. 4
   Step 4.

   Add the chicken in a single layer and simmer for 6–7 minutes, turning once, until cooked through.

   300 g Boneless chicken thighs, skin on or off

   7 minPoach / steep
5. 5
   Step 5.

   Lightly beat the eggs, just 10 strokes so streaks of white remain. Pour two-thirds over the chicken in a circle, cover and cook on medium-low for 1 minute.

   4 Eggs

   1 min
6. 6
   Step 6.

   Pour over the rest of the egg, cover and cook for 30 seconds more, then turn off. The egg should be just set at the edges and soft in the middle.

   4 Eggs

   Wok-chan's tip鑊仔貼士

   Two pours give you both set and silky egg: the signature texture.
7. 7
   Step 7.

   Divide the rice between two deep bowls. Slide half the topping over each with some sauce, scatter with spring onion and shichimi.

   360 g Freshly cooked Japanese rice1 stalk Spring onion, slicedto taste Shichimi togarashi, to serve